Jeweled Beef Stir-Fry

When all else fails stir-fry comes to the rescue. Crisp veggies, juicy chunks of protein laden mean and a light sauce that soaks into rice or buckwheat noodles. Yum.

Jeweled Beef Stir-Fry

1/2 pound beef flank steak
2 teaspoons cornstarch
1/2 cup fat-free reduced-sodium beef broth
3 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon vegetable oil
2 green bell peppers, thinly sliced
1 tomato, cut into wedges
8 green onions, cut into 1-inch pieces
4 cups hot cooked white rice

Cut flank steak lengthwise in half, then crosswise into 1-inch-thick slices. Heat vegetable oil in wok or large nonstick skillet over medium-high heat until hot. Add beef; stir-fry 3 minutes or until beef is browned. Add bell peppers, tomato and onions; stir-fry 2 minutes or until vegetables are crisp-tender.

In another bowl combine cornstarch, beef broth, soy sauce, sugar, garlic powder, ginger, sesame oil, salt and black pepper in medium bowl. Stir sauce mixture into the wok. Cook and stir 3 minutes or until sauce boils and thickens. Serve over hot cooked rice.

Makes 4 servings. Serving size is 1 cup of stir-fry over 1 cup of cooked rice.

Food Exchange = 2 Meats, 1 Veggie, 2 Starch. 263 Calories, 6g fat, 23 mg cholesterol, 34g carbs, 3g protein, 584 mg sodium