Szechuan Beef Stir-Fry

Makes: 6 servings.

Prep time: 15 minutes

Cook time: 13 minutes

1 cup fat-free beef broth

1/4 cup light soy sauce

2 TBSP rice vinegar

1 TBSP cornstarch

2 tsp. Szechuan seasoning (I found in oriental section of grocery store)

1 TBSP canola oil

1 lb. flank steak, cut against the grain into 1/4-inch strips

1/4 tsp. salt

1 lb. green beans, trimmed and cut into 1-inch pieces

1/2 lb. sliced fresh mushrooms

1/2 large red onion, thinly sliced

1/2 cup toasted walnuts, coarsely chopped

3 cups quick-cook brown rice, cooked as package directs

1. In a medium-size bowl, whisk together broth, soy sauce, vinegar, cornstarch and Szechuan seasoning. Set aside.

2. In a large nonstick skillet or wok, heat oil over high heat. Season sliced flank steak with salt and stir-fry for 3 minutes. Remove beef to a plate and keep warm.

3.Add beans, mushrooms and onion and stir-fry over high heat for about 8 minutes or until beans are crisp-tender. During the last 2 minutes, add 1/4 cup water and cover.

4. Whisk sauce again and stir in. Add meat back to the skillet and stir until all ingredients are combined. Cook for 2 minutes until thickened.

5. Sprinkle toasted walnuts on top; serve with cooked brown rice.

Per Serving: 422 calories; 15g fat (3g sat.); 26g protein; 46g carbohydrate; 5g fiber; 588mg sodium; 31mg cholesterol.

Recipe from: Family Circle magazine,( Oct. 1, 2005)