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.

Teriyaki Beef and Sweet Peppers

Courtesy Oxmoor House, Inc. "Light and Easy Cooking Collection"

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