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    Click here for a "text only" printer friendly version.
    Canton Beef with Bell Peppers Canton Beef with Bell Peppers

    Prep: 15 min - Cook: 7 min - Stand: 10 min

    1/2 pound beef boneless sirloin tip steak
    3/4 cup fat-free reduced-sodium chicken broth
    1 tablespoon finely chopped garlic (6 cloves)
    1 tablespoon finely chopped gingerroot
    1 tablespoon dark soy sauce
    2 teaspoons packed brown sugar
    1/2 teaspoon five-spice powder
    1 tablespoon cornstarch
    1 tablespoon cold water
    1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed and drained
    2 cups cooked brown rice

    1. Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.

    2. Mix broth, garlic, gingerroot, soy sauce, brown sugar and five-spice powder in medium glass or plastic bowl. Mix cornstarch and cold water; stir into broth mixture. Stir in beef until evenly coated. Let stand 10 minutes. Drain beef; reserve marinade.

    3. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add beef; stir-fry 2 minutes. Stir in bell peppers and onions and reserved marinade; reduce heat to medium.

    4. Cover and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened. Serve over rice.

    Makes 4 servings

    Nutritional Info Per 1 Serving: Calories 225 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 25mg; Sodium 380mg; Potassium 440mg; Carbohydrate 38g (Dietary Fiber 4g); Protein 15g

    Diet Exchanges: 2 Starch; 1/2 Lean Meat; 2 Vegetable

    This recipe displayed with permission from General Mills, Inc.

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