2 – 4 oz beef or chicken, cubed or thin strips
\n1\/2 cup Red Bell Pepper
\n1\/2 cup Green Bell Pepper
\n3 oz Baby Carrots cut in strips
\n2-3 Green Onion, chopped
\n1\/2 cup sliced mushrooms
\n1\/8 cup Balsamic Vinegar
\n1\/2 tsp Splenda
\n1 cup Rice Noodles
\nWater or Salt Free Stock<\/p>\n
Heat a large skillet. Add a couple of T. of water (or salt free stock), the meat, and carrots. Once meat is browned, add remaining vegetables, vinegar, sugar, and a little more water. Heat stirring continuously until vegetables are tender and liquid has cooked away. Serve over Rice Noodles.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 – 4 oz beef or chicken, cubed or thin strips 1\/2 cup Red Bell Pepper 1\/2 cup Green Bell Pepper 3 oz Baby Carrots cut in strips 2-3 Green Onion, chopped 1\/2 cup sliced mushrooms 1\/8 cup Balsamic Vinegar 1\/2 tsp Splenda 1 cup Rice Noodles Water or Salt Free Stock Heat a large skillet. Add a couple of T. of water (or salt free stock), the meat, and carrots. Once meat is browned, add remaining vegetables, vinegar, sugar,…<\/p>\n