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Gayle Lewis of Yucaipa, California fixes this colorful stir-fry with savory strips of flank steak and plenty of veggies. Serve it over rice for a satisfying supper that's on the table in less than half an hour.
This recipe is:
Nutritional Analysis: One serving (calculated without rice) equals 245 calories, 11 g fat (0 saturated fat), 39 mg cholesterol, 547 mg sodium, 17 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1/2 starch.
Originally published as Pepper Steak with Squash in
September/October 2000, p38
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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