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Yellow Pepper Beef Stir-Fry -- e-w

Source of Recipe

Light & Tasty 2005
Yellow Pepper Beef Stir-Fry
Plan ahead�needs to marinate for at least 1 hour
Serves: 4

2 tsp. cornstarch, �divided�
2 tsp. brown sugar, �divided�
1 garlic clove, minced
1/4 tsp. pepper
2 T. Rice wine vinegar, �divided�
1 lb. beef sirloin steak, cut into 1/4-inch strips
1/4 c. reduced-sodium chicken stock
2 T. reduced-sodium soy sauce
1 T. canola oil
1 medium sweet onion, cut into wedges
2 c. cut fresh asparagus, (1-in. pieces)
1 c. julienned sweet yellow pepper

In a large resealable plastic bag, combine 1 tsp. cornstarch, 1 tsp. brown sugar and the next 2 ingredients and 1 T. vinegar. Add beef; seal bag, turn to coat. Refrigerate for at least 1 hour.

In a bowl, combine remaining cornstarch and brown sugar. Ass the next 2 items and the remaining vinegar; stir until smooth. Set aside.

In a large non-stick skillet or wok, heat oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry onion for 2 minutes. Add asparagus and yellow pepper; stir-fry for 5-6 minutes or until crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

One 1-cup serving equals: 253 calories�10 gm fat ( 3 gm saturated)�67 mg cholesterol�418 mg sodium�13 gm carbohydrate�2 gm fiber�28 gm protein ++++ Exchanges: 3 lean meat�2 vegetable�1/2 fat +++ WWP: 5