.46 lb Angus Stir-fry steak (thin sliced, approx 3 inches long?)
Steak Stir-fry Marinade:
1/4 cup Worcestershire Sauce
1 teaspoon Olive Oil
1/2 tablespoon Spicy Montreal Steak GrillMates Seasoning
Mix the marinade ingredients, pour in to a container or baggy. Add steak, mix til well covered, close and refrigerate for at least 1.5 hours
1 can of peach slices, canned in own juice, drained and rinsed
1 packet splenda
1/2 teaspoon curry powder
1/4 teaspoon ginger
Mix dry ingredients and toss over peaches, mixing well.
Preheat grill to medium heat. I made two "grilling foil pans" (flat foil with edged bent up)
place the pans on the grill or a minute or two to heat up. Dump steak in one; peaches in the other. Cook for about 3-5 minutes, stir and cook another 3-5 minutes or until cooked through.
Serve with Thai Kitchen Hot and Sour Rice Noodle soup on the side. (I just scooped out some of the noodles and let Ed have the broth)
All of the above make 2 servings of each.
steak @ 4 Points+ per serving
peaches @ 0 Points+ per serving
Noodle soup @ 3 Points+ per serving
so 1 total serving = 7 Points+.
I wasn't a big fan of the noodles but Ed liked everything! The steak and the peaches were super YUM!
I have linked up @
Hunk of Meat Mondays
Recipes for the Grill