Ginger Beef Stir-Fry

GINGER BEEF STIR-FRY

8 oz boneless beef top round steak

1/2c lower-sodium beef broth

3 Tbsp reduced sodium soy sauce

2-3 tsp grated fresh ginger

2 1/2tsp cornstarchNonstick cooking spray

1 1/2c sliced fresh mushrooms

medium carrot, thinly sliced

3c small broccoli florets or 1 lb asparagus, trimmed and cut into 2 inch pieces

1 Tbsp cooking oil

2 green onions, bias sliced into 2 inch lengths

2c hot cooked brown rice.

Trim fat from meat. Thinly slice meat across grain into bite-size strips. For sauce: In small bowl, combine broth, soy sauce, ginger, and cornstarch; set aside.
Lightly coat wok or large nonstick skillet with cooking spray; hat over medium high heat. Add mushrooms and carrots; cook and stir for 2 minutes. Add broccoli and sweet pepper; cook and stir about 2 minutes or until vegetables are crisp tender. Remove vegetables from wok.
Carefully add oil to wok. Add meat; cook and stir for 2-3 minutes or until slightly pink in center. Push meat from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.
Return vegetables to wok. Add green onions. Stir all ingredients together to coat with sauce; heat through. Serve meat mixture over hot cooked rice.

Per serving: 274 cal, 7g fat, 5g fiber. ....VERY ENJOYABLE!