2 tablespoons cornstarch
1 cup water
1 pound lean boneless sirloin steak, about 1/2 inch thick
1 small onion, chopped
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium red bell pepper, cut into bite-sized pieces
3 cups mushrooms, sliced
1/4 cup brandy or water
1 teaspoon low sodium beef bouillon
2 tablespoons nonfat sour cream
3 tablespoons fresh chives, chopped
Cooked noodles or pasta

Mix cornstarch and water and set aside. Trim fat from beef and cut into thin strips. Spray a nonstick skillet with cooking spray and heat over medium-high heat. Cook onion and garlic for about 3 minutes. Stir in beef and bell pepper and salt and pepper; cook about 4 minutes or until beef is no longer pink. Stir in mushrooms.

Add brandy or water and sprinkle bouillon over beef mixture. Heat to boil and then reduce heat. Cover and simmer for a couple minutes. Add sour cream, then stir in cornstarch and water. Cook over medium heat about 2 minutes or until thickened, stirring constantly. Stir in chives and serve over pasta.

Makes 6 servings
Serving Size: 9 ounces, excluding pasta