Gingered Pepper Steak
TAKES: 20 min. MAKES: 4 servings
This wonderfully tender steak is a treat even for folks not watching their diet. When my mother-in-law shared the recipe, she said it cooks up in no time— and she was right! —Susan Adair, Somerset, KY
2 tsp. cornstarch 2 tsp. sugar 1/₄ tsp. ground ginger 1/₄ cup reduced-sodium soy sauce 1 Tbsp. cider or white wine vinegar 1 lb. beef flank steak, cut into 1/₄-in.-thick strips 2 tsp. canola oil, divided 2 medium green peppers, julienned Hot cooked rice, optional
1. Mix first five ingredients until smooth. Add beef; toss to coat.
2. In a large skillet, heat 1 tsp. oil over medium-high heat; stir-fry peppers until crisp-tender, 2-3 minutes. Remove from pan.
3. In same pan, heat remaining oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Stir in peppers. If desired, serve over rice. PER SERVING 224 cal., 11g fat (4g sat. fat), 54mg chol., 644mg sod., 7g carb. (4g sugars, 1g fiber), 23g pro.
Diabetic exchanges: 3 lean meat, 1 vegetable, 1/2 fat.