View Full Version : Beef Vegetable Stir Fry With Seasoned Brown Rice (ww)

01-23-2005, 07:34 PM
4 1/2 teaspoons cornstarch
4 Tablespoons reduced sodium soy sauce, divided
1 pound beef sirloin steak, cut into 2" strips
2 medium green peppers, cut into strips
2 medium onions, halved and thinly sliced
1 Tablespoon Canola Oil
1/2 lb sliced fresh mushrooms

In a large bowl combine cornstarch and 2 Tbsp soy sauce until smooth. Add beef; stir to coat. In a large skillet or wok stir-fry the green pepper and onions in oil for 3 minuts; add beef. Cook and stir for 3 minutes. Add mushrooms. Cook and stir for 3-5 minutes or until vegetables are tender and meat is no longer pink. Stir in remaining sauce. Yield 4 Servings (1 C each)

5 Points
254 Calories
9 g fat
3 g Fiber

Serve with Seasoned Brown Rice

1 1/3 Cups Water
2/3 Cup Long Grain Brown Rice
1 Tablespoon Reduced Sodium Soy Sauce
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper

In a small saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 30-45 minutes or until water is absorbed and rice is tender. Stir in the remaining ingredients. 4 Servings - 1/2 cup

2 Points
Calories - 118
Fat - 1 g
Fiber - 2 g