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


1 1/2 lbs London broil, 1 1/2-inches thick 
1 green bell pepper 
1 red bell pepper 
1/4 cup canola oil 
1 clove garlic, minced 
2 medium tomatoes, coarsely chopped 
1 1/4 cups beef broth 
1 cup chopped onion 
2 tbsp cornstarch 
1 tbsp Worcestershire sauce 
6 tbsp soy sauce 
1/4 tsp ground ginger 
1/2 tsp Splenda granular 
1/4 tsp freshly ground black pepper 
4 cups hot cooked brown rice or whole-wheat fettuccine

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