Brown Rice Pasta

Pasta and rice are two of my favorite foods. Now that I'm diabetic, I have to be careful with these two favorites of carbohydrates. But I found a recipe for pepper steak served over brown rice or whole wheat fettuccine or that is tasty and allows me to have my starches comfortably. I thought you would be that, too.

Red and green pepper STEAK

1 1 / 2 pounds London broil, 1 1/2-inch thick

1 green pepper

1 red pepper

1 / 4 cup canola oil

1 clove garlic, minced

2 medium tomatoes, coarsely chopped

beef broth 1 1 / 4 cups

1 cup chopped onion

2 v. tablespoon cornstarch

1 tsp tablespoon Worcestershire sauce

6 c. tablespoon soy sauce

1 / 4 c. teaspoon ground ginger

1 / 2 c. Splenda granular

1 / 4 c. freshly ground black pepper

4 cups hot cooked brown rice or whole wheat fettuccine

Cut steak into slices. Heat oil in large skillet over high heat. Add steak and sauted until browned, about 5 minutes. Add garlic, tomatoes and 1 cup of beef broth to the skillet, reduce heat and simmer. Cover and simmer about 25 minutes or until tender. While cooking beef, peppers cut into thin strips. When the beef is tender, add the onion and peppers in the pan. Cook, covered, 10 minutes. In a small bowl, mix cornstarch and remaining 1 / 4 cup beef broth until smooth. Stir in steak mixture. Add Worcestershire sauce, soy sauce, ginger, black pepper and Splenda in the pan. Mix well. Cook, stirring constantly until the mixture thickens slightly. Serve over hot rice or fettuccine.

Remember to eat all things within reason. Do not load your plate with pasta or rice and a little steak! This is cheating.

Enjoy!