Beef Vegetable Stir Fry With Seasoned Brown Rice (ww)

Discussion in 'Eating Healthy' started by kayeandjim00, Jan 23, 2005.

  1. kayeandjim00

    kayeandjim00 <font color=purple>Now living in Onderland!<br><fo

    Joined:
    Nov 10, 2002
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    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
     

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