Beef Stir-Fry

Beef Stir-Fry

1 lb. flank steak                                                           2 cloves garlic

2 tbsp. reduced-sodium soy sauce                              1 tbsp. fresh ginger, minced

4 tsp. dark sesame oil, divided                                   ¼ tsp. crushed red pepper (optional)

1 ½ tsp. sugar                                                              1 (16-oz.) bag stir-fry vegetable mix,

1 tsp. cornstarch                                                         frozen

Cut flank steak lengthwise into 2 strips.  Slice across the grain into 1/8-inch-thick strips.  In a medium bowl, combine soy sauce, 2 tsp. sesame oil, sugar, and cornstarch.  Add the beef strips and stir to coat.  Heat remaining 2 tsp. oil in a large skillet over medium-high heat.  Add garlic, ginger, and pepper; cook 30 seconds.  Add vegetable mix; stir-fry 1 ½ minutes.  Remove vegetables from skillet.  Stir-fry the beef strips (half at a time) 2-3 minutes or until no longer pink.  Return vegetables to skillet with beef and heat through.

Makes 4 servings.

Each serving provides 252 calories, 20 grams protein, 18 grams carbohydrate, 11 grams fat, 405 milligrams sodium, 4.6 grams fiber.