TLC Cooking "Beef & Vegetable Stir-Fry"

Beef Vegetable Stir-Fry

YIELD Makes 4 servings
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INGREDIENTS

1/2	pound beef flank steak
1/2	cup fat-free reduced-sodium beef broth
3	tablespoons reduced-sodium soy sauce
2	teaspoons cornstarch
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

PREPARATION:

Cut flank steak lengthwise in half, then crosswise into 1-inch-thick slices. Combine beef broth, soy sauce, cornstarch, sugar, garlic powder, ginger, sesame oil, salt and black pepper in medium bowl.
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.
Stir beef broth mixture; add to wok. Cook and stir 3 minutes or until sauce boils and thickens.
Serve beef mixture over hot cooked white rice.

This recipe appears in: Beef

NUTRITIONAL INFORMATION:

Serving Size:	1 cup stir-fry mixtue with 1 cup cooked rice
Sodium	584 mg
Protein	18 g
Fiber	3 g
Carbohydrate	34 g
Cholesterol	23 mg
Saturated Fat	2 g
Total Fat	6 g
Calories from Fat	21 %
Calories	263

DIETARY EXCHANGE: