Yellow Pepper Beef Stir-Fry

By Totlxtc

Ingredients

• 2 * 2 teaspoons cornstarch, divided
• 2 * 2 teaspoons brown sugar, divided
• 1 * 1 garlic clove, minced
• 1/4 * 1/4 teaspoon pepper
• 2 * 2 tablespoons rice vinegar, divided
• 1 * 1 pound beef top sirloin steak, cut into 1/4-inch strips
• 1/4 * 1/4 cup reduced-sodium chicken broth
• 2 * 2 tablespoons reduced-sodium soy sauce
• 1 * 1 tablespoon canola oil
• 1 * 1 medium sweet onion, cut into wedges
• 2 * 2 cups cut fresh asparagus (1-inch pieces)
• 1 * 1 cup julienned sweet yellow pepper

Details

Servings 4

Preparation

Step 1

* In a large resealable plastic bag, combine 1 teaspoon cornstarch, 1 teaspoon brown sugar, garlic, pepper and 1 tablespoon vinegar. Add beef; seal bag and turn to coat. Refrigerate for at least 1 hour.
* In a bowl, combine the remaining cornstarch and brown sugar. Add the broth, soy sauce and remaining vinegar; stir until smooth. Set aside.
* In a large nonstick skillet or wok, heat oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry onion for 2 minutes. Add asparagus and yellow pepper; stir-fry for 5-6 minutes or until crisp-tender.
* Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Yield: 4 servings.


Nutritional Analysis: 1 cup equals 253 calories, 10 g fat (3 g saturated fat), 67 mg cholesterol, 418 mg sodium, 13 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.