Peppery Beef And Vegetables(Low Cholesterol And Low-Fat)

• 4 oz. spaghetti
• 1/2 c. water
• 1/4 c. low-sodium soy sauce
• 2 tsp. cornstarch
• 1/2 tsp. pepper
• 1/8 tsp. ground red pepper
• 2 Tbsp. cooking oil
• 1 clove garlic, minced
• 1 c. pea pods
• 1/2 c. chopped red pepper
• 1 c. sliced fresh mushrooms
• 3/4 lb. lean beef, cut into bite-size pieces

1. Cook spaghetti according to package directions.
2. For sauce, in a small bowl, stir together water, soy sauce, cornstarch, pepper and red pepper.
3. Set aside.
4. Add 1 tablespoon oil to skillet or wok.
5. Heat over medium-high heat.
6. Add garlic and stir-fry for 30 seconds.
7. Add pea pods and red pepper; stir-fry 1 minute.
8. Add mushrooms.
9. Stir-fry 1 to 2 minutes.
10. Remove vegetables from wok. Add 1 tablespoon oil to wok.
11. Stir-fry beef in hot oil for 3 to 4 minutes or until done.
12. Push beef to the side of pan.
13. Stir sauce and pour into the center of the wok.
14. Cook and stir until thickened and bubbly.
15. Return vegetables to wok; cook and stir all ingredients 1 minute.
16. Toss with spaghetti.
17. Makes 4 servings.

spaghetti, water, soy sauce, cornstarch, pepper, ground red pepper, cooking oil, clove garlic, pods, red pepper, mushrooms, lean beef

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1022639 (may not work)