Post by KD7LBR on Nov 7, 2002 11:44:48 GMT -6
Colorful Pepper Steak (lowfat)
Makes 6 servings
2 cups each 1 1/2pounds beef top round or sirloin steak, 3/4 to 1 inch thick
1 tablespoon vegetable oil
1 cup water
1 medium onion, cut into 1/4-inch
1 clove garlic, finely chopped
1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground
2 medium green bell peppers, cut into 3/4-inch-wide strips
1 tablespoon cornstarch
2 teaspoons sugar, if desired
2 tablespoons soy sauce
2 medium tomatoes
6 cups hot cooked rice
Trim excess fat from beef. Cut beef into 2x1/4-inch strips. (Beef is easier to cut if partially frozen, about 1 hour.) Heat oil in 12-inch nonstick skillet over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown. .Stir in water, onion,
garlic and gingerroot. Heat to boiling; reduce heat to low. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin
steak, adding bell peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender. Mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Cut each tomato into 8 wedges and place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through.
Serve with rice.
1 Serving:
360 calories 6 g fat (2 g saturated); 55 mg cholesterol; 390 mg
sodium; 52 g carbohydrate (2 g dietary fiber); 26 g protein.
Weight Watcher Points- 7 Points
Makes 6 servings
2 cups each 1 1/2pounds beef top round or sirloin steak, 3/4 to 1 inch thick
1 tablespoon vegetable oil
1 cup water
1 medium onion, cut into 1/4-inch
1 clove garlic, finely chopped
1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground
2 medium green bell peppers, cut into 3/4-inch-wide strips
1 tablespoon cornstarch
2 teaspoons sugar, if desired
2 tablespoons soy sauce
2 medium tomatoes
6 cups hot cooked rice
Trim excess fat from beef. Cut beef into 2x1/4-inch strips. (Beef is easier to cut if partially frozen, about 1 hour.) Heat oil in 12-inch nonstick skillet over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown. .Stir in water, onion,
garlic and gingerroot. Heat to boiling; reduce heat to low. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin
steak, adding bell peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender. Mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Cut each tomato into 8 wedges and place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through.
Serve with rice.
1 Serving:
360 calories 6 g fat (2 g saturated); 55 mg cholesterol; 390 mg
sodium; 52 g carbohydrate (2 g dietary fiber); 26 g protein.
Weight Watcher Points- 7 Points