Gin­gered Pep­per Steak

TAKES: 20 min. MAKES: 4 serv­ings

Simple & Delicious - - ON THE MENU -

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.

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