1 1/2poundsflank steaksliced into 1/4" strips (across the grain)
4teaspoonsolive oil
1clovegarlicpressed
10ounceslow sodium beef broth
1cupchopped green onions
Sea salt and freshly ground black pepperto taste
1smallgreen bell pepperseeded, de-ribbed and thinly sliced
1smallred bell pepperseeded, de-ribbed and thinly sliced
2teaspoonscornstarch
1/4cupwater
1/4cuplow sodium soy sauce
Instructions
In a skillet, heat the olive oil over medium heat and sauté the garlic—DON’T LET IT BROWN!
Add steak strips to the skillet; brown on both sides, then add onions, salt and pepper and peppers. Now add the beef broth; bring to a boil, then reduce heat, cover and simmer for about 10 minutes.
Combine cornstarch, water and soy sauce. Uncover skillet and turn up the heat; add cornstarch mixture and stir till sauce has nicely thickened.
Notes
NUTRITION: 273 Calories; 15g Fat; 24g Protein; 9g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 978mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.LC SERVING SUGGESTION: Serve over Cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” until tender; drain; salt and pepper to taste and fluff with a fork). Serve stir-fried snow peas on the side.SERVING SUGGESTION: Serve over brown rice instead of Cauli-rice.