Pepper Steak with Potatoes Recipe
- 1-1/2 pounds red potatoes (about 5 medium), cut into 1/4-inch slices
- 1/2 cup water
- 1 cup beef broth
- 4 teaspoons cornstarch
- 1/8 teaspoon pepper
- 2 tablespoons olive oil, divided
- 1 beef top sirloin steak (1 pound), thinly sliced
- 1 garlic clove, minced
- 1 medium green pepper, julienned
- 1 small onion, chopped
- 1. Place potatoes and water in a large microwave-safe dish. Microwave, covered, on high for 5-7 minutes or until tender.
- 2. Meanwhile, in a small bowl, mix broth, cornstarch and pepper until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; cook and stir 2-3 minutes or until no longer pink. Add garlic; cook 1 minute longer. Remove from pan.
- 3. In same pan, heat remaining oil. Add green pepper and onion; cook and stir until vegetables are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Add potatoes and beef to pan; heat through. Yield: 6 servings.
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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.