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Wednesday, April 2, 2014

Pepper Steak

Pepper Steak

This classic dish one features a superb sweet- tangy sauce and is sure to win over your toughest critics. I always keep minutes steaks in the freezer, so I can whip up this supper dish in minutes.

Serves 4 (3/4 cup)

16 ounces lean tenderized minute steaks, cut into bite – size pieces
1 ½ cups coarsely chopped green bell pepper
½ cup chopped onion
2 tablespoons reduced sodium soy sauce
1 tablespoon SPLENDA Granular
1 cup peeled and coarsely chopped fresh tomatoes
1/8 teaspoon ground ginger
¼ teaspoon dried minced garlic
1/8 teaspoon black pepper

In a large skillet sprayed with butter – flavored cooking spray. Brown steak pieces, green pepper, and onion for 8 to 10 minutes. In a small bowl, combine  soy sauce and SPLENDA. Stir soy sauce mixture into meat mixture. Add tomatoes, ginger, garlic, and black pepper. Mix well to combine. Lower heat and simmer for 6 to 8 minutes or until meat is tender, stirring often.

Each serving equals

HE: 3 Protein * 1 ½ Vegetables * 2 Optional calories
177 Calories * 5 gm Fat * 24 gm Protein
9 gm Carbohydrate * 321 mg Sodium *
12 gm Calcium * 2 gm Fiber *

DIABETIC EXCHANGES: 3 Meat * 1 Vegetable

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