Chinese Beef & Rice

1 lb.                 Lean sirloin steak                                   500g
(Or 3 cups/750mL cut up roast beef)

1 1/3 cup          uncooked rice                                       325 mL

1 Tbsp.            olive oil                                                    15 mL

2 cans              low fat, low sodium beef broth                    2
(10 oz./284 mL) Campbell’s Healthy Request

½ cup               water                                                   125 mL

2 Tbsp.            low sodium soya sauce                            30 mL

4                      green onions, chopped                              4

2                      green peppers, chopped                           2

4                      stalks celery, chopped                               4

1. Cut sirloin steak into 1" (2.5 cm) cubes. In a large teflon pan sprayed with cooking spray, heat oil over medium high heat. Cook beef cubes 3-4 minutes on each side or until browned. Remove beef to plate and set aside.

2. In same skillet, brown rice until golden. Add beef broth, water and soya sauce. Cover tightly. Simmer 20 minutes.

3. Stir in onion, celery, green pepper and meat. Cover tightly. Simmer 10 minutes longer or until liquid is absorbed and rice is tender.

1 serving = 1 1/4 cups (300 mL)
340 calories
Total Fat - 8.3g per serving
22% Fat