Canton Beef With Bell Peppers

By á-170456

Ingredients

• 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 brown sugar - (packed)
• 1/2 teaspoon five-spice powder
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 16 ounces frozen stir-fry bell peppers and onions thawed, drained
• 2 cups cooked brown rice

Details

Servings 4

Preparation

Step 1

Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.

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.

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.

Cover and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened. Serve over rice.

This recipe yields 4 servings.

Nutritional Info Per 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.