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.

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