1 (3/4-pound) flank steak
1 T. cornstarch
2 tsp. olive oil
1 T. minced peeled fresh ginger
2 garlic cloves, minced
1 cup halved baby carrots
1/2 cup fat-free beef broth
2 T. low-sodium soy sauce
1 T. hoisin sauce
1 T. dry white wine
1/2 tsp. crushed red pepper
1 (8-ounce) 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

Calories: 361
Fat: 10.6g
Fiber: 2.5g