Curry Beef Stir Fry

By shelliec

Nutritional Analysis: One serving (calculated without rice) equals 205 calories, 9 g fat (0 saturated fat), 51 mg cholesterol, 453 mg sodium, 12 g carbohydrate, 0 fiber, 19 g protein. Diabetic Exchanges: 2 meat, 2 vegetable.

Yummy Flavor!

Ingredients

• SAUCE:
• 1 tablespoon cornstarch
• 1 tablespoon reduced-sodium soy sauce
• 6 tablespoons cold water, divided
• 2 tablespoons canola oil, divided
• 1 pound boneless beef sirloin steak, cut into thin strips
• 1 garlic clove, minced
• 1/2 teaspoon minced fresh gingerroot
• 1 small onion, cut into 1/2-inch wedges
• 1 cup sliced celery
• 1 medium green pepper, cut into 1-inch pieces
• 3 medium tomatoes, cut into 1/2-inch wedges
• 1 tablespoon cornstarch
• 1/2 cup cold water
• 3 tablespoons ketchup
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon curry powder
• Hot cooked rice

Preparation

Step 1

In a large bowl, combine the cornstarch, soy sauce, 2 tablespoons water and 1 tablespoon oil until smooth; add beef and toss to coat.

In a large skillet or wok, stir-fry beef, garlic and ginger in remaining oil until meat reaches desired doneness. Remove meat with a slotted spoon and keep warm. Add the onion, celery, green pepper and remaining water to the skillet. Cover and cook for 2 minutes. Add tomatoes and beef.

For sauce, combine the cornstarch, water, ketchup, soy sauce and curry until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes. Serve with rice.