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.