RECIPE

1 small red sweet bell pepper, cut into thin strips…Produce
2 tablespoons chopped dry-roasted unsalted peanuts…Aisle 8
1 cup raw coarsely chopped broccoli florets…Produce
1 cup raw coarsely chopped cauliflower …Produce
¼ cup chopped green onions…Produce
½ pound raw beef round steak, fat & bones removed…Meat Dept. cut into thin strips
½ cup unsweetened orange juice…Dairy Cove
½ cup cold water
1 tablespoon lite soy sauce (reduced sodium)…Aisle 2
2 tablespoon cornstarch…Aisle 5
1/8 teaspoon black pepper…Aisle 5
1 tablespoon salad oil…Aisle 5
Cooked white or brown rice about 1 ½ cups

PREPARATION
Combine red pepper and peanuts in small bowl, set aside. Mix together broccoli, cauliflower and onions, set aside. In a jar with a tight fitting lid, combine juice, water, soy sauce, cornstarch and black pepper. Shake well, set aside. Heat oil in large skillet or wok over high heat. When hot add beef strips, stir-fry for about 4-5 minutes or until browned. Remove beef from skillet and set aside. Add broccoli mixture to hot skillet and cook about 3-5 minutes, turning frequently. Stir in sweet pepper mixture and cooked beef. Reduce heat to low. Shake cornstarch mixture again and stir into skillet, stirring constantly, cook until sauce thickens. Serve hot beef & vegetable mixture over rice.

Yield: 3 servings
Diabetic Exchanges: 2 carbohydrate choices per serving or 1 ½ starch, 2 vegetable, 2 lean meat and 1 fat.