Beef Stir-Fry

​Ingredients:

• 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

 Directions:

1. Using a medium bowl, mix together your steak, garlic and ginger. Set aside.

2. Make your rice using the package instructions, leaving out, salt and Margarian.

3. Using a 2nd medium bowl, mix together the broth, hoisin sauce, soy sauce and corn starch. Stir until corn starch is dissolved. Set aside.

4. In a large non-stick skillet or Wok, heat the oil and red pepper flakes over medium high heat.

5. 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.

6. 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).

7. Add in the bok choy and water chestnuts. Stir constantly and cook for an additional 1-2 minutes.

8. 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.

9. Add the beef, stirring occasionally for an additional 2 minutes or until warmed through. Serve over rice, and enjoy.