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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is from Better Homes and Gardens: Family Favorites Made Lighter. I am always looking for ways to redice fat in dinners without sacrificing flavor, this book is a great tool! Ingredients:
12 ounces sirloin steaks, trimmed and cut into bite size strips |
1/2 cup water |
2 tablespoons soy sauce or 2 tablespoons worcestershire sauce |
1 tablespoon cornstarch |
1/2 teaspoon beef bouillon granules |
pepper, to taste |
6 ounces cooked fettuccine |
nonstick cooking spray |
1 clove minced garlic |
1 medium onion, cut into thin wedges |
1 medium green bell pepper, cut into 1 inch slices |
2 medium tomatoes, cut into thin wedges |
Directions:
1. Mix together water, soy or Worcestershire sauce, cornstarch, boullion, and pepper.
2. Set aside.
3. Spray a cold wok or skillet with nonstick spray.
4. Preheat over medium.
5. Add the garlic and stirfry for 15 seconds.
6. Add the onion and stirfry for a minute.
7. Add the bell pepper and stir-fry 2 minutes more or until veggies are crisp-tender.
8. Remove veggies from wok.
9. Add beef to wok or skillet (add a teaspoon of canola oil if needed).
10. Stir fry 2-3 minutes or until desired doneness.
11. Push beef to sides of wok or skillet and add the sauce to the center.
12. Cook and stir until bubbly and thickened.
13. Return the veggies to the wok or skillet.
14. Stir all together to evenly coat with sauce.
15. Cook and stir another minute or until heated through.
16. Add the tomato wedges and stir gently.
17. Serve immediately over the fettucine.
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