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Spicy Beef and Peppers

Spicy Beef and Peppers

Spicy red, hot chili pepper flakes add zing to slices of tenderized beef steak, red and green bell peppers, and zucchini squash served over pasta in a thickened sauce.

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Serves 4

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8 refrigerated crescent rolls
8 ounces tenderized beef
2 tablespoons olive oil
4 ounces green bell pepper
4 ounces red bell pepper
2 ounces zucchini
1 clove garlic
2 cups chicken broth
1/4 cup cornstarch
1 teaspoon red pepper flakes
1 dash pepper
1 dash dried mustard powder
8 ounces pasta

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Directions
  1. Preheat oven for crescent rolls according to package instructions.
  2. Brown beef in cooking oil over medium heat.
  3. While beef is cooking, slice peppers and zucchini. Add to skillet along with garlic and reduce heat to medium low.
  4. Heat water in a large saucepan for pasta.
  5. Make crescent rolls and place in oven
  6. Dissolve cornstarch in chicken broth and set aside.
  7. Add pasta to boiling water.
  8. Pour chicken broth over meat and vegetables. Heat to boiling and then reduce heat to low. Add red pepper flakes, pepper and mustard powder. Continue cooking over low heat until thickened.
  9. Drain and rinse pasta. Serve with beef and peppers and crescent rolls.
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Nutritional information for Spicy Beef and Peppers

Calories: 677.5
Calories from Fat: 215

% Daily Value*
Total Fat 23.5g 36%
Saturated Fat 6.5g 33%
Cholesterol 54.5mg 18%
Sodium 708.5mg %
Total Carbohydrates 83g 28%
Dietary Fiber 4.5g 19%
Sugars 5g ~
Protein 32g 64%
Vitamin A 24% Iron 35%
Vitamin C 133% Calcium 10%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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