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    Yellow Pepper Beef Stir-Fry -- e-w

    Source of Recipe

    Light & Tasty 2005
    Yellow Pepper Beef Stir-Fry
    Plan ahead…needs to marinate for at least 1 hour
    Serves: 4

    2 tsp. cornstarch, ‘divided’
    2 tsp. brown sugar, ‘divided’
    1 garlic clove, minced
    1/4 tsp. pepper
    2 T. Rice wine vinegar, ‘divided’
    1 lb. beef sirloin steak, cut into 1/4-inch strips
    1/4 c. reduced-sodium chicken stock
    2 T. reduced-sodium soy sauce
    1 T. canola oil
    1 medium sweet onion, cut into wedges
    2 c. cut fresh asparagus, (1-in. pieces)
    1 c. julienned sweet yellow pepper

    In a large resealable plastic bag, combine 1 tsp. cornstarch, 1 tsp. brown sugar and the next 2 ingredients and 1 T. vinegar. Add beef; seal bag, turn to coat. Refrigerate for at least 1 hour.

    In a bowl, combine remaining cornstarch and brown sugar. Ass the next 2 items and the remaining vinegar; stir until smooth. Set aside.

    In a large non-stick skillet or wok, heat oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry onion for 2 minutes. Add asparagus and yellow pepper; stir-fry for 5-6 minutes or until crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

    One 1-cup serving equals: 253 calories…10 gm fat ( 3 gm saturated)…67 mg cholesterol…418 mg sodium…13 gm carbohydrate…2 gm fiber…28 gm protein ++++ Exchanges: 3 lean meat…2 vegetable…1/2 fat +++ WWP: 5

 

 

 


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