[blindweightwatcher] Canton Beef with Bell Peppers

From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
To: <blindweightwatcher@xxxxxxxxxxxxx>
Date: Sun, 22 Feb 2009 09:26:27 -0600

Canton Beef with Bell Peppers 

 

Prep: 15 min - Cook: 7 min - Stand: 10 min

 

1/2 pound beef boneless sirloin tip steak

3/4 cup fat-free reduced-sodium chicken broth

1 tablespoon finely chopped garlic (6 cloves)

1 tablespoon finely chopped gingerroot

1 tablespoon dark soy sauce

2 teaspoons packed brown sugar

1/2 teaspoon five-spice powder

1 tablespoon cornstarch

1 tablespoon cold water

1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed and 

drained

2 cups cooked brown rice

 

1. Remove fat from beef. Cut beef with grain into 2-inch strips; cut 

strips across grain into 1/8-inch slices.

 

2. Mix broth, garlic, gingerroot, soy sauce, brown sugar and five-

spice powder in medium glass or plastic bowl. Mix cornstarch and cold 

water; stir into broth mixture. Stir in beef until evenly coated. Let 

stand 10 minutes. Drain beef; reserve marinade.

 

3. Spray nonstick wok or 12-inch skillet with cooking spray; heat 

over medium-high heat. Add beef; stir-fry 2 minutes. Stir in bell 

peppers and onions and reserved marinade; reduce heat to medium.

 

4. Cover and cook 3 to 5 minutes, stirring occasionally, until sauce 

is thickened. Serve over rice.

 

Makes 4 servings

 

Nutritional Info Per 1 Serving: Calories 225 (Calories from Fat 25); 

Fat 3g (Saturated 1g); Cholesterol 25mg; Sodium 380mg; Potassium 

440mg; Carbohydrate 38g (Dietary Fiber 4g); Protein 15g

 

Diet Exchanges: 2 Starch; 1/2 Lean Meat; 2 Vegetable

 

This recipe displayed with permission from General Mills, Inc.

[blindweightwatcher] Canton Beef with Bell Peppers

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