Beef And Vegetable Stir-Fry
Serves: 4
Method
- Blend beef broth, soy sauce, cornstarch, sugar, ginger, garlic powder, sesame oil, salt and black pepper in medium bowl
- Heat vegetable oil in wok or nonstick skillet over medium-high heat until hot
- Add beef; stir-fry 3 minutes or until beef is browned Add bell peppers, tomato and onions; stir-fry 2 minutes or until vegetables are crisp-tender
- Stir beef broth mixture; add to wok
- Cook and stir 3 minutes or until sauce boils and thickens
- Serve beef mixture over hot cooked white rice, if desired.
Nutrional Facts (Per Serving)
Calories 357, Calories from fat 15%, Total Fat 6g, Saturated Fat 2g, Protein 19g, Carbohydrates 54g, Cholesterol 23mg, Sodium 614mg, Dietary Fiber 2g.
Recipe Comments and Suggestions
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
Ingredients
To make Beef And Vegetable Stir-Fry, you'll need:
- 1/2 cup fat-free reduced-sodium beef broth
- 3 tbsp reduced-sodium soy sauce
- 2 tsp cornstarch
- 1 tsp sugar
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tsp dark sesame oil
- 1/4 tsp salt
- 1/4 tsp freshly-ground black pepper
- 1 tsp vegetable oil
- 1/2 lb beef flank steak cut diagonally into
- 1" slices
- 2 green bell peppers thinly sliced
- 1 tomato cut into wedges
- 8 green onions cut
- 1" pieces
- 4 cups hot cooked white rice (optional)
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