1/2 ounce dried porcini mushrooms (2/3 C.)
1 1/2 C. boiling water
1/4 C. beef broth
2 T. balsamic vinegar
2 tsp. cornstarch
2 T. margarine, divided
1 pound thinly sliced flank steak
1/4 tsp. salt
1/4 tsp. freshly ground pepper
8 ounces fresh, trimmed snow peas
8 ounces sliced fresh white mushrooms
4 thinly sliced plum tomatoes
1 T. chopped fresh parsley

In a medium bowl, combine mushrooms and water; soak 20 minutes. Drain, reserving 1/4 C. liquid. Set mushrooms aside. In a small bowl, combine mushroom liquid, broth, vinegar and cornstarch; blend well. Set aside. In a large nonstick skillet or wok, melt 1 T. margarine over medium-high heat. Add beef, salt and pepper; cook and stir 2 to 3 minutes or until beef is browned. Remove from skillet; cover.
In same skillet, melt remaining 1 T. margarine over medium heat. Add snow peas, porcini and white mushrooms; cover and cook 6 minutes, stirring occasionally. Stir broth mixture until smooth; add to skillet. Cook and stir until sauce is thickened and bubbly. Add beef and tomatoes; cook and stir until thoroughly heated. Sprinkle with parsley.

Yield: 4 servings
Calories: 309
Fat: 15g
Fiber: 4g