Beef Teriyaki With Green Peppers

Main Courses > Stuffed Peppers

1 (1-1/2 pound) lean boneless sirloin steak
1/4 cup water
1/4 cup low-sodium soy sauce
2 tablespoons molasses
1/2 teaspoons ground ginger
2 cloves garlic, minced
Vegetable cooking spray
1 teaspoon vegetable oil
1 medium-size sweet red pepper, seeded and cut into strips
1 medium-size green pepper, seeded and cut into strips
1/2 cup sliced onion
1 cup sliced fresh mushrooms
1-1/2 teaspoons cornstarch
4 cups cooked long-grain rice (cooked without salt or fat)

Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4 inch strips.
Combine water and next 4 ingredients in a shallow dish; add steak to soy sauce mixture. Cover and marinate in refrigerator at least 1 hour. Drain, reserving marinade.
Coat a wok or large nonstick skillet with cooking spray; add oil. Heat at medium-high (375 degrees F) until hot. Add steak, peppers, and onion; stir-fry 5 minutes. Add mushrooms, and stir-fry 5 minutes.
Combine cornstarch and reserved marinade, stirring well; add to steak mixture. Cook, stirring constantly, until mixture is thickened and thoroughly heated. Serve steak mixture over cooked rice.
Yield: 8 servings.