Making your own barbecue sauce, rather than using a commercial sauce, reduces the sodium content in this recipe. The sauce is very easy to prepare.
Lightly coat an unheated small saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add onion and garlic; cook and stir about 5 minutes or until onion is tender. Stir in the water, tomato paste, vinegar, brown sugar, chili powder, oregano and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency, stirring occasionally.
Meanwhile, trim fat from meat. Cut meat into bite-size strips. Lightly coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add meat; sprinkle with salt. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Stir in the sauce and sweet pepper; heat through. Serve the meat mixture in toasted buns.
2 starch, 1 1/2 lean protein, 1/2 vegetable