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Pepper Steak with Potatoes Recipe

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I added potatoes to an Asian family favorite to create well-rounded skillet dish. It's a snap to prepare because the potatoes are prepared in the microwave, plus it is hearty enough to satisfy all the men in our house.—Kristine Marra, Clifton Park, New York

This recipe is:

Quick

Diabetic Friendly

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Pepper Steak with Potatoes Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

5 medium red potatoes, cut into 1/4-inch slices
1/2 cup water
1 pound beef top sirloin steak, thinly sliced
1 garlic clove, minced
2 tablespoons olive oil
1 medium green pepper, julienned
1 small onion, chopped
Pepper to taste
4 teaspoons cornstarch
1 cup beef broth

Directions

Place the potatoes and water in a microwave-safe bowl; cover and microwave on high for 5-7 minutes or until tender.
Meanwhile, in a large skillet, saute beef and garlic in oil until meat is no longer pink. Remove and keep warm; drain drippings. In the same skillet, saute green pepper and onion until crisp-tender. Return beef to the pan. Add potatoes and pepper; heat through.
In a small saucepan, combine cornstarch and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Drizzle over meat mixture; toss to coat. Yield: 6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Analysis: One serving (1 cup) equals 277 calories, 10 g fat (2 g saturated fat), 55 mg cholesterol, 179 mg sodium, 27 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1 starch.

Originally published as Pepper Steak with Potatoes in Quick Cooking March/April 2002, p7

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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