Sunday recipe

I'm sharing a dish that we made the other night, Peppery Beef Stir-Fry. It was soooooo good but it was a little spicy. I read in the comments that you could substitute paprika for the cayenne pepper. I made this without mushrooms (because Jason hates them) and the snow peas (because I could not find them in the grocery store.)

Ingredients:

• 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 boneless beef 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

Directions:

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.
In a large nonstick skillet 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.
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. Yield: 6 servings.