Mushroom Pepper Steak
6 Tablespoons reduced sodium soy sauce, divided
⅛ teaspoon pepper
1 pound beef top sirloin steak, cut into thin strips
1 Tablespoon cornstarch
½ cup reduced sodium beef broth
1 garlic clove, minced
½ teaspoon minced fresh ginger root
3 teaspoons canola oil, divided
1 cup julienned sweet red pepper
1 cup julienned green pepper
2 cups sliced fresh mushrooms
2 medium tomatoes, cut into wedges
6 green onions, sliced
3 cups hot cooked long grain white rice
1. In a large resealable plastic bag, combine 3 Tablespoons soy sauce and pepper; add beef.
2. Seal bag and turn to coat; refrigerate for 30 to 60 minutes.
3. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside.
4. Drain and discard marinade from beef. In a large nonstick frying pan or wok, stir fry the garlic and ginger in 2 teaspoons oil for 1 minute.
5. Add the beef; stir fry for 5 minutes or until no longer pink. Remove beef and keep warm.
6. Stir fry the peppers in remaining oil for 1 minute. Add mushrooms; stir fry 2 minutes longer or until peppers are crisp tender.
7. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
8. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through.
9. Serve over hot cooked rice.
Makes 4 servings
1¼ cups beef mixture with ¾ cup cooked rice equals:
10 grams fat (3 grams saturated fat)
64 mg cholesterol
841 mg sodium
46 grams carbohydrate
3 grams fiber
26 grams protein