Teriyaki Beef and Sweet Peppers
To make slicing easier, partially freeze meat 15 to 20 minutes or until it is firm but not hard.
•1/4 cup low-sodium soy sauce
•2 TBSP unsweetened pineapple juice
•2 tsp cornstarch
•1 tsp instant minced garlic
•3/4 pound lean round steak
•Vegetable cooking spray
•2 tsp vegetable oil
•1 medium-size sweet red pepper, seeded and cut into into thin strips
•1 medium sweet hello pepper, seeded and cut into thin strips
•1 medium-size green pepper, seeded and cut into thin strips
•2 cups cooked rice (cooked without fat or salt)
Combine first 4 ingredients in a small bowl; set aside.
Trim excess fat from steak; partially freeze steak. Slice steak diagonally across grain into 1/4-inch-wide strips.
Coat a wok or large non-stick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add steak; stir-fry 2 minutes. Add peppers and cook an additional 4 minutes or until steak is browned. Add reserved cornstarch mixture to steak mixture. Cook, stirring constantly, until thickened. Serve over hot cooked rice.
Yield: 4 servings (about 285 calories per serving).
PROTEIN 21.7/ FAT 7.3/ CARB 30.2
There is a difference in low-sodium and lite soy sauce. Lite has 200 milligrams of sodium per teaspoon, while low-sodium brands have 130 milligrams per teaspoon. One teaspoon of regular soy sauce contains about 343 milligrams of sodium.
Courtesy Oxmoor House, Inc. "Light and Easy Cooking Collection"