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Steak with Three Peppers

Fresh ginger and garlic season this mouth-watering mixture of beef strips, sweet peppers, romaine lettuce and crunchy water chestnuts. "My husband loves stir-fry," writes Katherine Prier of Conway, Missouri. "I like it, too, because it's quick, easy and cleanup is a breeze since everything cooks in one pan."

4 ServingsPrep: 20 min. + marinating Cook: 15 min.

Ingredients

4 teaspoons cornstarch, divided
1/2 teaspoon sugar
3 tablespoons reduced-sodium soy sauce, divided
1 tablespoon sherry or reduced-sodium beef broth
3 tablespoons additional reduced-sodium beef broth
3 teaspoons sesame oil, divided
3/4 teaspoon hot pepper sauce
1 pound beef top sirloin steak, cut into 1/2-inch strips
4 teaspoons canola oil, divided
1 each medium sweet red, yellow and orange peppers, cut into 1/4-inch slices
1 medium onion, cut into thin wedges
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
6 romaine lettuce leaves, cut into 1/2-inch strips
1 can (8 ounces) sliced water chestnuts, drained
Hot cooked rice, optional

Directions

In a bowl, combine 2 teaspoons cornstarch and sugar. Stir in 2
tablespoons soy sauce, sherry or broth, additional broth, 1 teaspoon
sesame oil and hot pepper sauce until smooth; set aside.
In another bowl, combine the remaining cornstarch, soy sauce and
sesame oil until smooth. Add beef and stir gently to coat. Cover and
refrigerate for 1 hour.
In a large nonstick skillet or work, stir-fry beef in 1 teaspoon hot

2 of 2

Steak with Three Peppers (continued)

Directions (continued)

canola oil for 3 minutes or until no longer pink. Remove and keep
warm. In same skillet, stir-fry the peppers, onion, garlic and
ginger in remaining canola oil for 3 minutes or until vegetables are
crisp-tender. Stir reserved soy sauce mixture until smooth. Bring to
a boil; cook and stir for 1-2 minutes or until thickened. Stir in
the lettuce, water chestnuts and reserved beef. Cook and stir for 1
minute or until heated through. Serve over rice if desired. Yield: 4
servings.

Nutrition Facts: One serving (1-1/4 cups stir-fry mixture, calculated without rice) equals 306 calories, 14 g fat (3 g saturated fat), 67 mg cholesterol, 489 mg sodium, 18 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.