Peppery Beef and Vegetables
4 Servings
7 POINTS per serving

12 oz lean boneless beef, trimmed of fat.
4 oz packaged dry linguini, broken into 3-inch pieces
¼ cup low sodium soy sauce
2 tsp cornstarch
½ tsp coarsely ground black pepper
1/8 tsp ground red pepper
1 clove garlic, minced
1 cup fresh or frozen pea pods, halved crosswise
½ cup coarsely chopped green or red sweet pepper
1 cup sliced fresh mushrooms
1 tbsp cooking oil

1 – Partially freeze meat for about 30 minutes. Thinly slice meat across the grain into bite-sized strips. Set aside.
2- Cook linguini according to package directions except omit and oil and salt. Drain well; keep warm.
3- Meanwhile, for sauce, in a bowl stir together soy sauce, cornstarch, ground pepper and red peppers and ½ cup WATER. Set aside.
4- Spray an unheated wok or large skillet with non-stick cooking spray. Preheat over medium high heat. Add garlic; stir-fry for 30 seconds. Add pea pods and sweet pepper; stir-fry for about 1 minute. Add mushrooms; stir-fry for 1-2 minutes more until veggies are crisp-tender. Remove veggies from wok.
5- Add oil to wok. Stir-fry beef in hot oil for 2-3 minutes or until done. Push beef to the side of wok. Stir sauce and pour into the center of the wok. Cook and stir until thickened and bubbly. Return veggies to wok; cook and stir for 2 minutes more. Toss with linguini. Heat through completely and serve.