Ginger Beef Stir-Fry

Add a touch of color to this Asian medley by using a mixture of red, green, and yellow sweet pepper strips. Try this healthy main dish that's perfect for diabetics.



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Servings: 4
Serving size: 1  cup beef mixture with 1/2 cup rice
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Ingredients
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    8   ounces 
    beef top round steak
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    1/2  cup 
    reduced-sodium beef broth
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    3   tablespoons 
    reduced-sodium soy sauce
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    2 1/2  teaspoons 
    cornstarch
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    2 - 3   teaspoons 
    grated fresh ginger
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    Nonstick cooking spray
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    1 1/2  cups 
    sliced fresh mushrooms
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    1   
    medium carrot, thinly bias sliced
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    3   cups 
    small broccoli florets or 1 pound fresh asparagus spears, trimmed and cut into 2-inch-long pieces
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    1   
    small red sweet pepper, seeded and cut into 1/4-inch-wide strips (1 cup)
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    1   tablespoon 
    cooking oil
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    2   
    green onions, bias-sliced into 2-inch lengths (1/4 cup)
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    2   cups 
    hot cooked brown rice

Directions
1.
If desired, partially freeze beef for easier slicing. Trim fat from beef. Thinly slice beef across the grain into bite-size strips. Set aside. For sauce: In a small bowl, stir together beef broth, soy sauce, cornstarch, and ginger; set aside.
2.
Lightly coat an unheated wok or large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add mushrooms and carrot; stir-fry for 2 minutes. Add broccoli and sweet pepper; stir-fry about 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.
3.
Carefully add oil to wok. Add beef; stir-fry for 2 to 3 minutes or until desired doneness. Push beef from center of wok. Stir sauce. Add sauce to center of wok. Cook and stir until thickened and bubbly.
4.
Return vegetables to wok. Add green onions. Stir all ingredients together to coat with sauce; heat through. Serve immediately over hot cooked rice. Makes 4 servings (1 cup beef mixture with 1/2 cup rice per serving).
Nutrition information
Per Serving: cal. (kcal) 274, Fat, total (g) 7, chol. (mg) 32, sat. fat (g) 1, carb. (g) 34, fiber (g) 5, pro. (g) 20, sodium (mg) 552, Vegetables () 1.5, Starch () 1.5, Lean Meat () 2, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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