Steak and Vegetables Recipe

Steak and Vegetables Recipe photo by Taste of Home

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Soy sauce flavors this colorful combination of garden-fresh veggies and tender strips of sirloin from Melanie Bowman of Midland, Texas. Served over rice, it's hearty meal-in-one.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Steak and Vegetables Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

1 tablespoon cornstarch
1 teaspoon reduced-sodium beef bouillon granules
1 cup cold water
1/4 cup reduced-sodium soy sauce
10 ounces beef top sirloin steak
1 medium green pepper, julienned
1 medium onion, halved and sliced
1 garlic clove, minced
2 teaspoons canola oil
2 medium tomatoes, cut into eighths
1 can (8 ounces) sliced water chestnuts, drained
1/8 teaspoon pepper
4 cups hot cooked rice

Directions

In a large bowl, combine the cornstarch, bouillon, water and soy sauce until smooth; set aside. Cut steak thinly across the grain, then cut slices in half; set aside.
In a nonstick skillet or wok, stir-fry green pepper, onion and garlic in oil for 4 minutes; remove and set aside. Add meat; stir-fry for 4-6 minutes or until no longer pink.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add the tomatoes, water chestnuts and green pepper mixture; cook and stir until heated through. Sprinkle with pepper. Serve with rice. Yield: 4 servings.

Nutritional Facts One serving (1-1/2 cups meat mixture with 1 cup rice)equals 469 calories, 15 g fat (5 g saturated fat), 46 mg cholesterol, 678 mg sodium, 62 g carbohydrate, 5 g fiber, 21 g protein. Diabetic Exchanges: 3-1/2 starch, 2 lean meat, 2 vegetable, 1 fat.

Originally published as Steak and Vegetables in Light & Tasty February/March 2001, p62