Pepper Steak

This is an Asian flavored dish that the Hubster rated this 3.5 stars out of 5. I gave it a solid 4.

Pepper Steak*

1 lb sirloin or round steak
Nonfat nonstick cooking spray
1 green bell pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
2 tablespoons soy sauce
1/2 cup cooking wine (any kind)**
1 teaspoon minced garlic
1 can (10 1/2 ounces) beef broth
2 tablespoons cornstarch
1/4 cup water

Slice steak into thin strips, across grain. Spray large skillet with cooking spray and place over medium-high heat. Saute green and red pepper and onion slices, stirring often, for 3 to 4 minutes. Remove from skillet and set aside. Quickly brown steak strips in hot skillet, stirring and turning as they cook. Lower heat and add soy sauce, cooking wine, and garlic to skillet. Simmer 10 minutes, then add beef broth and return vegetables to skillet. Simmer 5 minutes. Mix cornstarch and water together, then add to skillet, stirring to thicken. Serve over rice.

Recipe makes 6 servings

168 Calories
19.6 g Protein
9.3 g Carbohydrate
3.2 g Fat
1.12 g Saturated fat
44 mg Cholesterol

Diabetic exchanges: Lean protein, 2; vegetable, 2

I served this with steamed carrots, and since I'm not sure if the rice is included in the calories so I'll say the entire dinner was about 300 calories.

*Recipe from Real Food for people with Diabetes by Doris Cross with Alice Williams

**This can be bought at the local liquor store. The unused portion does need to be refrigerated as it will turn to vinegar and go moldy within a few days.