Vegetable Beef Stir-Fry

By Totlxtc

Ingredients

• SAUCE:
• 1 * 1 teaspoon cornstarch
• 2 * 2 tablespoons reduced-sodium soy sauce
• 1 * 1 teaspoon minced fresh gingerroot
• 1/2 * 1/2 teaspoon sugar
• 1/4 * 1/4 teaspoon pepper
• 1 * 1 beef top sirloin steak (1 pound), cut into thin strips
• *
• 1 * 1 teaspoon cornstarch
• 1/2 * 1/2 cup reduced-sodium chicken broth
• 2 * 2 tablespoons ketchup
• 1 * 1 tablespoon reduced-sodium soy sauce
• 2 * 2 teaspoons sesame oil
• 2 * 2 teaspoons canola oil, divided
• 1 * 1 medium sweet onion, cut into chunks
• 1 * 1 medium green pepper, cut into chunks
• 3 * 3 plum tomatoes, cut into chunks

Details

Servings 4

Preparation

Step 1

* In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside.
* In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer.
* Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.


Nutrition Facts: 1 cup equals 240 calories, 11 g fat (3 g saturated fat), 63 mg cholesterol, 673 mg sodium, 12 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.