Personally I find the key to
stir fry, and a good tip for any low glycemic index recipe, is to
ensure you don't overcook the veggies. The more veggies (and
other foods) are cooked or processed, the higher they tend to register
on the GI scale. I use onions, peppers, and mushrooms in this stir fry,
but the great thing with stir fries is that you can always improvise
with what you have on hand or substitute if you prefer different
veggies. You could substitute 1 tsp ground ginger for the
fresh, but I find fresh ginger is worth the extra effort.
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
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.