LOW CALORIE BEEF AND CHICKEN STROGANOF
Cook 1 cup of basmati rice in 2 cups of water until soft. Add salt to taste.
Cut one medium red onion into thin rings.
Cut half a green pepper into thin strips.
Cook both green peppers and onion in 1 cm of water until soft. Add one clove of minced garlic.
Cut 500 g of tenderized steak and 2 chicken breasts into 2 cm strips. Brown in 1 tablespoon of olive oil. Add salt and paprika before turning. Add 4 tablespoons of teriyaki sauce and cook until reduced. Add back the vegetables with a swig of milk and 3 tablespoons of low fat yogurt and cook for 5 minutes.
Serve on a bed of fluffy rice.
Recipe and photo: Stephanie Kohrs Ferreira