2 tablespoons cornstarch
1 cup water
1 pound lean beef
boneless sirloin steak -- about 1/2 inch thick
1 small onion -- chopped
(about 1/4 cup)
1 clove garlic -- crushed
1/4 teaspoon salt
1/8
teaspoon pepper
1 medium red bell pepper -- cut into bite-size
pieces
3 cups sliced mushrooms (about 8 ounces)
1/4 cup
brandy
OR
1/4 cup water
1 teaspoon low-sodium beef bouillon
granules
2 tablespoons nonfat sour cream
3 tablespoons chopped fresh
chives
3 cups hot cooked mostaccioli

Stir cornstarch into water; set aside. Trim fat from beef steak. Cut beef into thin strips, about 1
1/2 × 1/2 inch. Spray 10-inch skillet with nonstick cooking spray; heat over medium-high
heat. Cook onion, garlic, salt and pepper in skillet about 3 minutes, stirring frequently, until onion is tender. Stir in beef and bell pepper. Cook about 4 minutes, stirring frequently until
beef is no longer pink. Stir in mushrooms. Add brandy to skillet; sprinkle bouillon granules over beef mixture. Heat to boiling; reduce heat. Cover and simmer 1 minute. Stir in sour cream. Stir in cornstarch mixture. Cook over medium-high heat about 2 minutes, stirring frequently, until thickened. Stir in chives. Serve over mostaccioli.