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Pepper Steak with Baby Corn
I’m back on the road this week and next so my blog posts are limited. I did make dinner in the hotel the other night with some sirloin steaks and vegetables. I usually make my pepper steak with just sliced green pepper and onion stir fried with some soy sauce and seasoning. This time, I added a can of baby corn because the whole can only has 10 grams of carbs, 6 of which is fiber so the net carb is only 4g. I never realized this was such a low carb vegetable. Corn is very high on the glycemic index, but the smaller version is extremely low because it is mostly fiber. I’ve seen a few recipes for low carb corn bread using baby corn and I’ve been meaning to try that, but lately I haven’t had a lot of time for cooking. I’m really looking forward to the holidays and enjoying my end of the year vacation time away from work. Pepper Steak with Baby Corn 1 tablespoon sesame oil Heat oil in a large skillet or wok over medium-high heat. Add the beef strips and garlic; cook until the beef is browned. Once done, season to taste with salt and pepper, and remove from skillet. Cook pepper and onion in skillet until they are tender. Add the broth, soy sauce, mushrooms, and corn. Cook and stir until until mushrooms are softened. Stir in the beef and continue cooking until heated throughout. Makes 4 servings Note: There is a print link embedded within this post, please visit this post to print it. 0 vote related searches : Pepper
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