1 pound flank steak (cut into ¼-inch strips)
2 teaspoons ground ginger
2 medium garlic cloves
6 ounces beef broth (fat free)
¼ cup (2 ounces) hoisin sauce
3 tablespoons soy sauce
1 tablespoons cornstarch
1 teaspoon canola oil
¼ teaspoon crushed red pepper flakes
3 ounces broccoli florets
½ medium yellow, red or green bell pepper cut into strips
½ cup instant brown rice
2 medium stalks bok choy cut into ½-inch slices
8-ounce can sliced water chestnuts


  1. In mixing bowl, stir together steak, garlic and ginger. Set aside.
  2. Prepare rice according to directions on package.
  3. Combine broth, hoisin sauce, soy sauce and cornstarch in a bowl. Stir until dissolved.
  4. In wok or skillet, heat oil and red pepper flakes over medium-high heat.
  5. Cook steak 4-5 minutes or until browned. Stir constantly. Set aside.
  6. Put broccoli, bell pepper and carrot into pan. Cook over medium-high heat for 2-3 minutes or until tender-crisp. Stir. (If mixture becomes too dry, add in 1-2 tablespoons water.)
  7. Stir in bok choy and water chestnuts. Cook for additional 1-2 minutes or under bok choy is tender-crisp. Stir constantly.
  8. Make a well in center of pan, and pour in broth.
  9. Cook 1-2 minutes or until broth thickens, occasionally stir broth.
  10. Mix in beef. Cook 1-2 minutes or until warm.
  11. Serve over rice.

Calories: 275
Fat: 8 grams
Carbohydrates: 25 grams
Dietary Fiber: 2 grams
Sugars: 6 grams
Protein: 17 grams


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