Pepper-Beef Stir-Fry

• 1 (5-ounce) package Japanese curly noodles (chucka soba), uncooked
• 1/3 cup low-sodium soy sauce
• 1/4 cup low-salt beef broth
• 3 tablespoons dark brown sugar
• 2 teaspoons cornstarch
• Cooking spray
• 3/4 pound top round steak, thinly sliced
• 1 teaspoon light sesame oil
• 2 garlic cloves, minced
• 1 red bell pepper, seeded and cut into thin strips
• 1 (8-ounce) can sliced water chestnuts, drained
• 3 ounces snow peas, trimmed

1. Cook noodles according to package directions, omitting salt and fat.
2. Combine soy sauce and next 3 ingredients in a small bowl; stir well with a whisk.
3. Place a nonstick skillet coated with cooking spray over medium-high heat until hot; add beef. Stir-fry 4 minutes or until browned. Remove beef from pan; set aside, and keep warm. Coat pan with oil. Add garlic and bell pepper; stir-fry 2 minutes. Add water chestnuts and snow peas; stir-fry 1 minute. Return beef, juices, and soy sauce mixture to pan, and cook 30 seconds or until slightly thickened. Serve over noodles.

noodles, soy sauce, lowsalt beef broth, dark brown sugar, cornstarch, cooking spray, light sesame oil, garlic, red bell pepper, water chestnuts, snow peas

Taken from www.myrecipes.com/recipe/pepper-beef-stir-fry (may not work)