4 oz. spaghetti
1/2 c. water
1/4 c. low-sodium or regular soy sauce
2 tsp. cornstarch
1/2 tsp. pepper
1/8 tsp. ground red pepper
Non-stick spray coating
1 clove garlic, minced
1 c. fresh or frozen peas pods
1/2 c. chopped red peppers
1/2 c. chopped green bell peppers
1 c. sliced fresh or canned mushrooms
1 tbsp. cooking oil
3/4 lb. lean sirloin steak or boneless beef

Cut meat into thin, bite size strips. Cook spaghetti according to package directions. Drain well and keep warm. Meanwhile, for the sauce, in a small bowl stir together water, soy sauce, cornstarch, pepper and red pepper. Set aside.

Spray a cold wok or skillet with non-stick spray coating. Heat over medium high. Add garlic and stir fry for 30 seconds. Add pea pods and green and red peppers and stir fry for one minute. Add mushrooms and stir fry 1 to 2 minutes more or until all vegetables are tender. Remove vegetables from wok or skillet. Add oil to the wok/skillet. Stir fry beef in hot oil for 3 to 4 minutes or until done. Push beef to the side of the wok/skillet and stir sauce and pour into the center of wok/skillet. Return vegetables to wok/skillet. Cook and stir all ingredients for one minute. Toss with spaghetti. Makes 4 servings.