Recipe
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 oz. spaghetti | ||
| ½ c. water | ||
| ¼ c. low-sodium soy sauce | ||
| 2 tsp. cornstarch | ||
| ½ tsp. black pepper | ||
| ½ tsp. ground red pepper | ||
| 1 clove(s) garlic, minced | ||
| 1 c. pea pods | ||
| 1 green bell pepper, seeded and chopped | ||
| 1 c. sliced fresh mushrooms | ||
| 1 tbsp. cooking oil | ||
| ¾ lbs. lean boneless beef, in thin strips |
Directions
- Prepare spaghetti according to package directions. Drain and keep warm.
- To make sauce, whisk together water, soy sauce, cornstarch, black pepper and red pepper.
- Spray cold wok with nonstick cooking spray. Heat to medium-high. Stir fry garlic for 30 seconds.
- Add pea pods, green pepper and mushrooms and stir fry for 2 to 4 minutes or until tender. Remove from wok.
- Add oil to wok. Add beef and cook until browned.
- Push beef to sides of wok and pour sauce into center. Stir until thick and bubbly.
- Stir beef into sauce and return vegetables to wok. Add spaghetti and toss together.