Canton Beef With Bell Peppers

Recipe Ingredients

1/2 lb	227g / 8oz	Beef boneless sirloin tip steak
3/4 cup	177ml	Fat-free reduced-sodium chicken broth
1 tablespoon	15ml	Finely-chopped garlic - (6 cloves)
1 tablespoon	15ml	Finely-chopped gingerroot
1 tablespoon	15ml	Dark soy sauce
2 teaspoons	10ml	Brown sugar - (packed)
1/2 teaspoon	2.5ml	Five-spice powder
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Cold water
16 oz	454g	Frozen stir-fry bell peppers and onions - thawed, drained
2 cups	320g / 11oz	Cooked brown rice

Recipe Instructions

Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.

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.

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.

Cover and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened. Serve over rice.

This recipe yields 4 servings.

Nutritional Info Per 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.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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