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Units Scale
- 6 Tablespoons reduced sodium soy sauce, divided
- 1/8 Teaspoon pepper
- 1 pound beef top sirloin steak, cut into thin strips
- 1 Tablespoon cornstarch
- 1/2 cup reduced sodium beef broth
- 1 Garlic clove, minced
- 1/2 Teaspoon minced fresh ginger root
- 3 Teaspoons canola oil, divided
- 1 cup julienned sweet red pepper
- 1 cup julienned green pepper
- 2 cups sliced fresh mushrooms
- 2 Medium tomatoes, cut into wedges
- 6 Green onions, sliced
- 3 cups hot cooked long grain white rice
Instructions
- In a large resealable plastic bag, combine 3 Tablespoons soy sauce and pepper; add beef.
- Seal bag and turn to coat; refrigerate for 30 to 60 minutes.
- In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside.
- Drain and discard marinade from beef.
- In a large nonstick frying pan or wok, stir fry the garlic and ginger in 2 teaspoons oil for 1 minute.
- Add the beef; stir fry for 5 minutes or until no longer pink. Remove beef and keep warm.
- Stir fry the peppers in remaining oil for 1 minute.
- Add mushrooms; stir fry 2 minutes longer or until peppers are crisp tender.
- Stir broth mixture and add to vegetable mixture.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through.
- Serve over hot cooked rice.
Nutrition
- Calories: 394
- Sodium: 841mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 64mg