Spicy Beef and Vegetables (5.5 PTS)

Recipe Ingredients

		~PASTA~
4 oz	113g	Uncooked vermicelli
		~SAUCE~
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Hoisin sauce
1 tablespoon	15ml	Honey
1 teaspoon	5ml	Cornstarch
1/2 teaspoon	2.5ml	Crushed red pepper flakes
		~STIR-FRY~
3/4 lb	340g / 11oz	Boneless beef sirloin steak - cut into strips
1 lb	454g / 16oz	Onion - cut into thin wedges (medium)
2 lbs	908g / 32oz	Zucchini - cut into 2" pieces (medium)
1 lb	454g / 16oz	Red bell pepper - cut into thin strips (small)
1		Garlic clove - minced
1		Baby corn nuggets - drained and rinsed

Recipe Instructions

1. Cook vermicelli to desired doneness as directed on package. Drain; cover to keep warm.

2. Meanwhile, in small bowl, combine all sauce ingredients; blend well. Set aside.

3. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef and onion; cook and stir 3 to 5 minutes or until beef is no longer pink and onion is crisp-tender.

4. Add zucchini, bell pepper and garlic; cook and stir 2 to 4 minutes or until vegetables are crisp-tender. Stir sauce well. Add sauce and corn to skillet; cook 2 to 4 minutes or until sauce is bubbly and thickened, stirring frequently. Serve beef mixture over vermicelli.

Nutrition Information:

Serving size: 1/4 of recipe

Calories per serving: 290

Total fat: 5 grams

Cholesterol: 45 mg

sodium: 720 mg

Carbohydrates: 39 grams

Fiber: 4 grams

Sugars: 13 grams

Protein: 22 grams

MasterCook Formatted by Doug ([email protected])

Source:
Pillsbury Classic Cookbooks, June 2000, Page 16

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