Peppery Beef Stir-Fry

• 8 ounces uncooked linguine
• 1 tablespoon cornstarch
• 1 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup water
• 1/2 cup reduced-sodium soy sauce
• 1-1/2 pounds beef top sirloin steak, cut into thin strips
• 2 tablespoons canola oil
• 1/2 cup julienned green pepper
• 1/2 cup julienned sweet red pepper
• 2 to 3 garlic cloves, minced
• 2 cups fresh or frozen snow peas, thawed and halved
• 2 cups sliced fresh mushrooms

1. Cook linguine according to package directions; drain. In a small bowl, combine the cornstarch, pepper and cayenne. Stir in water and soy sauce until smooth; set aside.
2. In a
3. or wok, stir-fry beef in hot oil for 4-5 minutes or until no longer pink. Using a slotted spoon, remove meat and set aside. Add the peppers and garlic; stir-fry for 1 minute. Add the snow peas and mushrooms; stir-fry for 2-3 minutes or until vegetables are crisp-tender.
4. Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beef and linguine; heat through.

linguine, cornstarch, pepper, cayenne pepper, water, soy sauce, beef, canola oil, green pepper, sweet red pepper, garlic, snow peas, mushrooms

Taken from www.tasteofhome.com/recipes/peppery-beef-stir-fry/ (may not work)