Beef Lo Mein



1 lb. lean beef boneless sirloin steak, about 1/2 inch thick

1/2 lb. snap pea pods

1 cup baby carrots, cut into 1/4 inch sticks

1 pkg (9 oz) refrigerated fresh linguine, cut into 2 inch pieces

2 tsp. cornstarch

1 tsp. sugar

2 tsp. cold water

1/3 cup chicken broth

1 Tbsp. soy sauce

4 cloves garlic, minced

2 tsp. minced fresh gingerroot

1/2 cup thinly sliced red onion



Remove fat from beef and cut beef into strips about 1 1/2 x 1/4 inch

thick. Heat 2 quarts of water to boiling and add pasta, pea pods, and

carrots. Boil 2 or 3 minutes, just until linguine is done; drain. Mix

cornstarch, sugar and cold water. Mix broth, soy sauce, garlic and

gingerroot; stir in cornstarch mixture. Spray a nonstick wok or

skillet

with cooking spray; heat over medium heat until hot. Add beef and

onion;

stir fry until beef is no longer pink. Stir broth mixture into beef

mixture. Add remaining ingredients and cook 2 minutes or until hot.



Serves 4

PER SERVING

Calories 405 Fat 5 Sat Fat 1 Protein 32

Fiber 5 Sodium 370 Carbohydrates 63

WW points 8