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Beef Steak with Red and Green Stir-Fry Recipe

Beef Steak with Red and Green Stir-Fry Recipe

4 servings

If available, use red Swiss chard for its beautiful red and green color.



2 cups sliced red onions

1 cup sliced celery

2 teaspoons each: minced garlic, gingerroot

6 cups sliced Swiss chard or spinach

2 cups each: sliced red bell pepper, reduced-sodium fat-free beef broth

2 tablespoons cornstarch

4 teaspoons reduced-sodium tamari soy sauce, divided

1/2-3/4 teaspoon hot chili paste

Salt and pepper, to taste

4 beef eye of round steaks (4 ounces each), fat trimmed


Stir-fry onions, celery, garlic and gingerroot in lightly greased large skillet 2 to 3 minutes. Add Swiss chard and bell pepper, stir-fry until vegetables are crisp-tender, 2 to 3 minutes. Stir in combined broth, cornstarch, 2 teaspoons soy sauce, and chili paste; heat to boiling, stirring until thickened, about 1 minute. Season to taste with salt and pepper.

Brush steaks with remaining 2 teaspoons soy sauce, cook in lightly greased medium skillet over medium heat to desired degree of doneness, 3 to 4 minutes on each side for medium. Spoon vegetable mixture over steaks.


Per Serving:

Calories: 210

% of calories from fat: 17

Fat (gm): 4.1

Saturated fat (gm): 1.4

Cholesterol (gm): 54.9

Sodium (mg): 494

Protein (gm): 26.3

Carbohydrate (gm): 17.1

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