LOW CALORIE BEEF AND CHICKEN STROGANOF
1 cup of basmati rice
1 medium red onion
½ a green pepper
1 clove of minced garlic
500 g of tenderized steak
2 chicken breasts
1 tablespoon of olive oil
salt and paprika, to taste
4 tablespoons of teriyaki sauce
3 tablespoons of low fat yogurt
Cook the basmati rice in 2 cups of water until soft. Add salt to taste.
Cut the onion into thin rings the green pepper into thin strips.
Cook both green pepper and onion in 1 cm of water until soft. Add the garlic.
Cut the steak and chicken breasts into 2 cm strips. Brown in the olive oil. Add salt and paprika before turning. Add the teriyaki sauce and cook until reduced. Add back the vegetables with a swig of milk and the low fat yogurt and cook for 5 minutes.
Serve on a bed of fluffy rice.
Recipe and photo: Stephanie Kohrs Ferreira
