Nutrition Facts

  • One serving:
  • (3/4 cup beef mixture, calculated without noodles)
  • Calories:
  • 257
  • Fat:
  • 9 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 75 mg
  • Sodium:
  • 679 mg
  • Carbohydrate:
  • 16 g
  • Fiber:
  • 2 g
  • Protein:
  • 28 g
  • Diabetic Exchange:
  • 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.


Beef and Onion Stew

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Pepper Steak

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"When I need a speedy skillet supper, this pepper steak comes to my rescue," says Monica Williams of Burleson, Texas. The tender meat is slightly sweet, with a hint of brown sugar and molasses. It's a delectable way to beef up your dinner menu without piling on the calories.

SERVINGS: 6

CATEGORY: Lower Fat

METHOD: Stir-Fry

TIME: Prep/Total Time: 25 min.

Ingredients:

  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons ground ginger or 2 tablespoons minced fresh gingerroot
  • 3/4 teaspoon garlic powder
  • 1 can (14-1/2 ounces) beef broth
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon molasses
  • 1-1/2 pounds boneless beef sirloin steak, cut into 1/4-inch strips
  • 1 tablespoon canola oil
  • 2 large green peppers, cut into 1/2-inch strips
  • 1-1/2 cups sliced celery
  • 3 green onions, chopped
  • 4 teaspoons lemon juice
  • Hot cooked noodles, optional

Directions:

In a bowl, combine the cornstarch, brown sugar, ginger and garlic powder. Stir in broth until smooth. Add soy sauce and molasses; set aside.
    In a nonstick skillet or wok, stir-fry steak in oil for 4-5 minutes; remove and keep warm. Stir-fry peppers, celery and onions for 5 minutes or until crisp-tender. Stir broth mixture and add to the vegetables. Return meat to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Serve over noodles if desired. Yield: 6 servings.


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