Sirloin and Vegetable Stir-Fry

Sirloin or flank steak will work--just slice thinly and cook briefly so it stays tender. Total time: 30 minutes.

Yield: 4 servings (serving size: 1 1/2 cups beef mixture and 3/4 cup rice)

Ingredients

• 1/2  teaspoon  salt
• 1/2  teaspoon  five-spice powder
• 1/4  teaspoon  freshly ground black pepper
• 1  (1-pound) sirloin steak, trimmed and thinly sliced
• 2  teaspoons  cornstarch
• 1/2  teaspoon  sugar
• 1/4  teaspoon  crushed red pepper
• 3/4  cup  fat-free, less-sodium beef broth
• 2  tablespoons  low-sodium soy sauce
• 2  teaspoons  canola oil
• 1  cup  (1/4-inch-thick) diagonally cut slices carrot
• 1  cup  broccoli florets
• 1 1/2  cups  snow peas, trimmed
• 3  cups  hot cooked rice

Preparation

Combine first 3 ingredients in a bowl, stirring well; sprinkle evenly over steak. Combine cornstarch, sugar, and red pepper in a medium bowl, stirring well with a whisk. Stir in broth and soy sauce.

Heat oil in a large nonstick skillet over medium-high heat. Add carrot to pan; stir-fry 2 minutes. Add steak and broccoli; stir-fry 1 minute. Stir in broth mixture; cook 1 minute, stirring constantly. Add snow peas; cook 30 seconds or until desired degree of doneness. Serve with rice.

Nutritional Information

Calories:

323 (30% from fat)

Fat:

10.8g (sat 3.3g,mono 4.5g,poly 1.3g)

Protein:

24.4g

Carbohydrate:

30.1g

Fiber:

2.4g

Cholesterol:

55mg

Iron:

4.7mg

Sodium:

728mg

Calcium:

40mg