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Pepper Steak -- e-w

Source of Recipe

Taste of Home � M. Williamson; Burleson, TX
Pepper Steak -- e-w
Alert! High Sodium Levels (679)
Serves: 6

2 T. cornstarch
2 T. brown sugar
1-1/2 tap. ground ginger � or - 2 T. minced fresh gingerroot
3/4 tsp garlic powder
1 14-1/2 oz. can beef broth **
3 T. reduced-sodium soy sauce
1 T. molasses
1-1/2 lb. boneless beef sirloin steak, cut into 1/4-inch strips
1 T. canola oil
2 large green peppers, cut into 1/2-in. strips
1-1/2 c. sliced celery
2 green onions, chopped
4 T. lemon juice

Optional: Hot cooked noodles

In a bowl, combine the first 4 ingredients. Stir in broth until smooth. Add soy sauce and molasses; set aside.

In a nonstick skillet or wok, stir-fry steak in oil for 4-5- minutes; remove and keep arm. Stir-fry the next 3 ingredients for 5 minutes or until crisp tender. Stir in broth mixture and add to the vegetables. Return meat to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Serve over noodles if desired.

**To lower the sodium in this recipe use reduced-sodium beef broth.

3/4�cup beef mixture calculated w/o noodles equals: 257 calories�9 gm fat (3 gm saturated)�75 mg cholesterol�679 mg sodium�16 gm carbohydrate�2 gm fiber�28 gm protein +++EXC: 3 lean meat�1 vegetable�1/2 starch�1/2 fat +++WWP:5