This recipe for Beef Stir Fry I found at The Glycemic Gourmet you can find the site here, this is a site I’ve found lots of helpful information with not just recipes but everything relating to low gi, slip over and take a look for yourself.
I’m finding a stir fry easier for preparing low gi recipes, firstly because they are quick to prepare after a day at the office but also because you can substitute vegetables and to help with the low gi, the vegetables are not overcooked, the more the vegetables are processed the higher the gi goes. This beef stir fry was again easy to prepare and the family said it can go into the collection. They know it will never taste exactly the same again, my stir fry meals never do.
Ingredients
1 lb top sirloin steak, trimmed of fat and cubed
1/4 cup soy sauce
1/4 cup beef broth
2 tbsp lime juice (fresh is best)
1/2 tbsp SPLENDA® brown sugar blend
1 tbsp grated ginger (or 1 tsp ground ginger)
1 tsp garlic
1/2 tsp red pepper flakes
1 tbsp cornstarch
1 medium green pepper, cut in cubes
1 medium red pepper, cut in cubes
1 cup button mushrooms, roughly chopped
1 medium red onion, chopped
1 tbsp canola oil
Directions
Combine soy sauce, beef broth, lime juice, brown sugar substitute, ginger, and garlic. Pour over cubed steak in a medium glass bowl. Allow the steak to marinate at room temperature for 30 minutes.
Heat canola oil medium-sized skillet over medium heat. Place steak cubes in skillet (leaving marinade in bowl). Add red onion and red pepper flakes. If you prefer your onions a little crunchy- wait and add them with peppers and mushrooms. Cook steak and onions until well-cooked. Add peppers and mushrooms. Meanwhile, add 1 tbsp cornstarch to the marinade and pour into skillet. Bring entire mixture to a boil and simmer for 5 minutes.
Serve over 2/3 cup of basmati rice or 3/4 cup of whole wheat pasta for each serving.
Serves 4
