1/2 cup lower-sodium beef broth
1 tablespoon soy sauce
2 teaspoons cornstarch
2 teaspoons lime juice
1 teaspoon grated lime peel
2 to 3 teaspoons Asian chili sauce, such as Sriracha
2 tablespoons olive oil
1 lb. boneless beef top round steak or top sirloin steak, thinly sliced
2 red, yellow or green bell peppers, sliced
1 1/4 cups sliced green onions (1 inch)
1. Combine all sauce ingredients in small bowl.
2 Heat wok or large skillet over medium-high heat until hot. Add oil, swirling to coat; heat until hot. Add beef; stir-fry 2 to 3 minutes or until browned. Add bell peppers and green onions; stir-fry 1 to 2 minutes or until vegetables are crisp-tender and beef is medium-rare. Add sauce; cook 1 minute or until thickened, stirring constantly.
4 (1 1/4-cup) servings
PER SERVING: 235 calories, 10.5 g total fat (2 g saturated fat), 26.5 g protein, 8.5 g carbohydrate, 60 mg cholesterol, 370 mg sodium, 2 g fiber