Beef Pepper Steak Gingered

By BlueSchmoo

Nutrition Facts: 1 cup (calculated without rice) equals 235 calories, 10 g fat (4 g saturated fat), 54 mg cholesterol, 875 mg sodium, 12 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

Ingredients

• 4 (2)
• 1/3 cup reduced-sodium soy sauce (2 Tbsp + 2 1/2 tsp)
• 2 tablespoons cider vinegar (1 Tbsp)
• 1 tablespoon sugar (1 1/2 tsp)
• 3/4 teaspoon ground ginger (1/4 tsp heaping)
• 1 tablespoon cornstarch (1 1/2 tsp)
• 1 beef flank steak (1 pound), cut into thin strips (1/2 Lb
• 1 each large green and sweet red pepper, julienned (1/2 each)
• 1 teaspoon canola oil (1/2 tsp)
• Hot cooked rice, optional

Details

Servings 4

Preparation

Step 1

In a small bowl, combine the soy sauce, vinegar, sugar and ginger. In another small bowl, combine the cornstarch and half of the soy sauce mixture until smooth; cover and refrigerate. Pour remaining soy sauce mixture into a large resealable plastic bag; add flank steak. Seal bag and turn to coat; refrigerate for 1-2 hours.
In a large nonstick skillet or wok coated with cooking spray, stir-fry peppers for 2-3 minutes or until crisp-tender; remove and keep warm.
Drain and discard marinade. In the same pan, stir-fry beef in hot oil for 3-4 minutes or until no longer pink. Stir reserved soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return peppers to the pan; heat through. Serve with rice if desired. Yield: 4 (2) servings