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Linguini With Peppery Beef Strips Recipe
|Lean beef steak||1 Pound|
|Coarsely ground pepper||To Taste|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|Beef broth||1 Cup (16 tbs)|
|Thinly sliced red bell peppers||1 Cup (16 tbs)|
Calories 331 Calories from Fat 118
% Daily Value*
Total Fat 13 g20.2%
Saturated Fat 3.1 g15.4%
Trans Fat 0 g
Cholesterol 31.7 mg
Sodium 182.2 mg7.6%
Total Carbohydrates 32 g10.8%
Dietary Fiber 4.3 g17.4%
Sugars 1.9 g
Protein 22 g44.2%
Vitamin A 21.3% Vitamin C 58.7%
Calcium 4% Iron 13.9%
*Based on a 2000 Calorie diet
Combine the oregano, basil, pepper, olive oil, garlic and green onions in a shallow dish; mix well.
Add the steak to the basil mixture and toss to coat.
Cook the linguini using the package directions; drain.
Preheat a large skillet over medium-high heat.
Stir-fry the steak strips for about 3 minutes.
Remove the steak.
Blend the cornstarch and beef broth together; pour the cornstarch mixture into the skillet.
Bring to a boil.
Cook for about 1 minute, stirring constantly.
Return the steak to the skillet and stir in the bell peppers.
Reduce heat to medium-low and cook for about 5 minutes.
Add the cooked, drained linguini to the beef mixture; toss to combine