1largebell pepperany color, seeded and sliced thinly
2largezucchinisliced thinly
2cupschopped broccoli
1cupsnow peas
Sea salt and freshly ground pepperto taste
4tablespoonslow sodium soy sauce
1tablespoonhoney
1/4cupchopped fresh basil
1/2cupchopped unsalted cashews(or peanuts)
Instructions
In a large wok or skillet, heat olive oil and sauté the beef for 5 to 7 minutes
until cooked through.
Place on a large plate. Add chilies, onions, garlic, bell pepper, zucchini, broccoli, snow peas and sea
salt and freshly ground pepper to taste to the skillet and sauté 5 to 7 minutes until vegetables are fork
tender. Add beef, soy sauce, honey, basil and cashews to skillet and sauté 1 minute.
Notes
SERVING SUGGESTION: Steamed New Red Potatoes, steam small new red potatoes and toss them with a little butter and chopped parsley.VEGETARIAN: Replace beef with Portobello mushrooms.NUTRITION: 444 Calories; 26g Fat (51.6% calories from fat); 35g Protein; 20g Carbohydrate; 5g Dietary Fiber; 77mg Cholesterol; 520mg Sodium. Exchanges: 1/2 Grain (Starch); 4 1/2 Lean Meat; 2 Vegetable; 3 Fat; 0 Other Carbohydrates.