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Pepper Steak

"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.

6 ServingsPrep/Total Time: 25 min.

Ingredients

2 tablespoons cornstarch
2 tablespoons brown sugar
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 beef top 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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Pepper Steak (continued)

Nutrition Facts: One serving (3/4 cup beef mixture, calculated without noodles) equals 257 calories, 9 g fat (3 g saturated fat), 75 mg cholesterol, 679 mg sodium, 16 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.