Sauteed Steak and Veggies

By Tonya_Speed

NUTRITION per serving: 429 Calories; 8g Fat; 27g Protein; 73g Carbohydrate; 11g Dietary Fiber; 49mg Cholesterol; 104mg Sodium. Exchanges: 4 1/2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. Points: 7

Ingredients

• Water/oil mixture
• 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces on the diagonal
• 10 ounces shiitake mushrooms, stems discarded (caps halved if large)
• 10 ounces frozen whole kernel corn
• Salt and pepper, to taste
• 3/4 pound top sirloin steak, sliced into thin 2-inch-long strips
• 1 tablespoon cornstarch
• 1 cup water

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Heat water/oil mixture in a large skillet over high heat; add asparagus, mushrooms and corn; season with salt and pepper. Cook, stirring occasionally, until asparagus is lightly browned and tender, 5 to 6 minutes; remove veggies from heat and transfer to a bowl. In another bowl, toss together beef and cornstarch until coated. Reheat skillet over high heat and add a little more water/oil mixture. Add beef and cook, without stirring, until browned on one side, about 2 minutes. Add asparagus mixture and water; bring to a boil. Cook, tossing, until sauce has thickened slightly, about 30 seconds; serve and enjoy!

SERVING SUGGESTION: Serve baked russet potatoes on the side.
GLUTEN FREE: Use arrowroot instead of cornstarch.