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| INGREDIENTS |
| 1 lb. |
lean beef boneless sirloin steak, about ½-inch thick |
| ½ lb. |
sugar snap peas |
| 1 cup |
baby carrots, cut into ¼-inch sticks |
| 1 pkg. |
(9 oz.) refrigerated fresh linguine, cut into 2-inch pieces |
| 2 tsp. |
cornstarch |
| 1 tsp. |
sugar |
| 2 tsp. |
cold water |
| ⅓ cup |
chicken broth |
| 1 tbsp. |
soy sauce |
| 4 |
cloves garlic, minced |
| 2 tsp. |
minced fresh gingerroot |
| ½ cup |
thinly sliced red onion |
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| RECIPE |
- Remove fat from beef and cut beef into strips about 1½ x ¼-inch thick.
- Heat 2 quarts of water to boiling and add pasta, pea pods, and carrots.
- Boil 2-3 minutes, just until linguine is done; drain.
- While pasta is cooking, mix cornstarch, sugar and cold water.
- Then add the broth, soy sauce, garlic, and ginger root to the cornstarch mix.
- Spray a nonstick wok or skillet with cooking spray. Heat over medium heat until hot.
- Add beef and onion. Stir fry until beef is no longer pink.
- Add broth/cornstarch mixture to beef.
- Toss in linguine and cook an additional 2 minutes to heat through.
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| SERVING SUGGESTION |
SERVING SIZE:
¼ of entrée
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
405 |
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| Total Fat |
5 g |
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| Sodium |
371 mg |
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| Total Carbohydrates |
63 g |
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| Fiber |
5 g |
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| Protein |
32 g |
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