Serves 2 (2 cups beef and vegetables and 1 cup rice)
1-pound flank steak, all visible fat removed, cut across the grain into ¼-inch strips
½ medium yellow, red or green bell pepper, cut into thin strips
1 medium carrot, cut crosswise into 1/4 -inch slices
3-ounces broccoli florets
2 medium stalks of bok choy, stems and leaves cut crosswise into 1/2 -inch slices
1 8-ounce can sliced water chestnuts, drained
2 medium garlic cloves, minced
¼ cup hoisin sauce
¾ cup fat-free, beef broth
½ cup uncooked instant brown rice
3 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon grated peeled gingerroot
1 teaspoon canola oil or corn oil
¼ teaspoon crushed red pepper flakes
Using a medium bowl, mix together your steak, garlic and ginger. Set aside.
Make your rice using the package instructions, leaving out, salt and Margarian.
Using a 2nd medium bowl, mix together the broth, hoisin sauce, soy sauce and corn starch. Stir until corn starch is dissolved. Set aside.
In a large non-stick skillet or Wok, heat the oil and red pepper flakes over medium high heat.
Add the steak mixture to the skillet or Wok, and cook. Stir constantly for 4-5 minutes or until steak is browned. It may be slightly pink in the center. Transfer to a plate and set aside.
Place the broccoli, bell peppers and carrots into skillet or Wok. Stir constantly over medium-heat, cooking for 2-3 minutes or until tender-crisp. (If it becomes a little dry, add 1 -2 tablespoons of water).
Add in the bok choy and water chestnuts. Stir constantly and cook for an additional 1-2 minutes.
Make a well in the center and pour in the broth mixture. Occasionally stir the broth for 1-2 minutes or until broth mixture thickens.
Add the beef, stirring occasionally for an additional 2 minutes or until warmed through. Serve over rice, and enjoy.