1 lb. lean boneless beef sirloin steak, cut into strips
2 cloves garlic, minced
2 cups sugar snap peas, halved
1 yellow pepper, cut into strips
1 tomato, chopped
1/4 cup chopped fresh cilantro
3/4 lb. spaghetti, cooked
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Let's Make It
Mix dressing and soy sauce until blended.
Stir-fry meat and garlic in 1 Tbsp. dressing mixture in large nonstick skillet on medium-high heat 3 min. or until meat is barely pink in center. Transfer to plate; set aside.
Add peas, peppers and remaining dressing mixture to skillet; stir-fry 3 min. or until vegetables are crisp-tender. Return meat to skillet; stir-fry 1 min. Remove from heat; stir in tomatoes and cilantro. Serve over spaghetti.
Substitute snow pea pods for the sugar snap peas, and/or thin green onion slices or fresh parsley for the cilantro.
Lean beef and vegetables are tossed with cooked spaghetti and a tasty sauce to make this tasty low-fat meal that contains vitamin C from the yellow peppers. And as a bonus, each serving provides 1/2 cup of vegetables.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 53g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.