1 ( 3/4 -pound) flank steak
1 Tbsp. cornstarch
2 tsp. olive oil
1 Tbsp. minced peeled fresh ginger
2 garlic cloves, minced
1 cup halved baby carrots
1/2 cup fat free beef broth 2 Tbsp. low sodium soy sauce
1 Tbsp. hoisin sauce
1 Tbsp. dry white wine
1/2 tsp. crushed red pepper
1 (8 oz.) can sliced water chestnuts, drained
3 cups sliced bok choy (about 6 oz.)
2 cups hot cooked long grain rice
Trim fat from steak; cut steak diagonally across grain into thin slices. Combine steak and cornstarch. Heat oil in a large nonstick skillet over medium high heat until hot. Add steak mixture; sauté 3 minutes. Stir in ginger and garlic; cook 10 seconds. Stir in carrots and next 6 ingredients (carrots through water chestnuts); cover and cook 4 minutes. Stir in bok choy; cover and cook for 2 minutes. Serve with rice.
Yield: 4 servings (serving size: 1 cup beef mixture and 1/2 cup rice).
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