1/2 teaspoon salt
Sirloin and Vegetable Stir-Fry
1/2 teaspoon five-spice powder
1/4 teaspoon freshly ground black pepper
1 (1-pound) sirloin or flank 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 sliced carrot
1 cup broccoli florets
1 1/2 cups snow peas, trimmed
3 cups hot cooked rice
1. Combine the salt, five-spice powder and pepper in a bowl; sprinkle evenly over the steak and set aside.
2. Combine cornstarch, sugar, and red pepper in a medium bowl. Whisk in the broth and soy sauce.
3. Heat oil in a large nonstick skillet over medium-high heat. Add carrot to pan; stir-fry for 2 minutes. Add steak and broccoli; stir-fry for 1 minute. Stir in broth mixture and cook for 1 minute. Add snow peas and cook for 30 seconds or until desired degree of doneness. Serve with the rice.
Yield: 4 servings of 1 1/2 cups beef mixture with 3/4 cup rice
Source: Cooking Light Magazine December 2007