1 (3\/4-pound) flank steak
\n1 T. cornstarch
\n2 tsp. olive oil
\n1 T. minced peeled fresh ginger
\n2 garlic cloves, minced
\n1 cup halved baby carrots
\n1\/2 cup fat-free beef broth
\n2 T. low-sodium soy sauce
\n1 T. hoisin sauce
\n1 T. dry white wine
\n1\/2 tsp. crushed red pepper
\n1 (8-ounce) can sliced water chestnuts, drained
\n3 cups sliced bok choy (about 6 oz.)
\n2 cups hot cooked long-grain rice<\/p>\n
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; saut\u00e9 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.<\/p>\n
Yield: 4 servings
\nServing size: 1 cup beef mixture and 1\/2 cup rice<\/p>\n
Calories: 361
\nFat: 10.6g
\nFiber: 2.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n