STEAK AND VEGETABLES

Steak and Vegetables image

Soy sauce flavors this colorful combination of garden-fresh veggies and tender strips of sirloin from Melanie Bowman of Midland, Texas. Served over rice, it's hearty meal-in-one.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon cornstarch
1 teaspoon reduced-sodium beef bouillon granules
1 cup cold water
1/4 cup reduced-sodium soy sauce
10 ounces beef top sirloin steak
1 medium green pepper, julienned
1 medium onion, halved and sliced
1 garlic clove, minced
2 teaspoons canola oil
2 medium tomatoes, cut into eighths
1 can (8 ounces) sliced water chestnuts, drained
1/8 teaspoon pepper
4 cups hot cooked rice

Steps:

In a large bowl, combine the cornstarch, bouillon, water and soy sauce until smooth; set aside. Cut steak thinly across the grain, then cut slices in half; set aside. , In a nonstick skillet or wok, stir-fry green pepper, onion and garlic in oil for 4 minutes; remove and set aside. Add meat; stir-fry for 4-6 minutes or until no longer pink. , Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add the tomatoes, water chestnuts and green pepper mixture; cook and stir until heated through. Sprinkle with pepper. Serve with rice.

Nutrition Facts : Calories 469 calories, Fat 15g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 678mg sodium, Carbohydrate 62g carbohydrate (0 sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges