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 courtesy of Back of the Box Recipes. Home Page

This recipe displayed with permission from General Mills, Inc.