1 (3\/4-pound) flank steak
\n1 T. cornstarch
\n1 tsp. olive oil
\n2 C. thinly sliced onion
\n8oz. mushrooms, sliced
\n1\/2 C. low-salt beef broth
\n1\/2 tsp. salt
\n1\/4 tsp. black pepper
\n1\/4 C. fat-free sour cream
\n2 T. finely chopped fresh parsley
\n2 C. hot cooked long-grain rice<\/p>\n
Trim fat from steak, and cut steak diagonally across the grain into thin slices. Combine steak and cornstarch in a small bowl, and toss well. Heat oil in a large nonstick skillet over medium-high heat. Add steak, and saut\u00e9 5 minutes. Add onion, and saut\u00e9 1 minute. Add mushrooms; cover and cook 2 minutes. Add broth, salt, and pepper. Reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; stir in sour cream and parsley. Serve with rice.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 (3\/4-pound) flank steak 1 T. cornstarch 1 tsp. olive oil 2 C. thinly sliced onion 8oz. mushrooms, sliced 1\/2 C. low-salt beef broth 1\/2 tsp. salt 1\/4 tsp. black pepper 1\/4 C. fat-free sour cream 2 T. finely chopped fresh parsley 2 C. hot cooked long-grain rice Trim fat from steak, and cut steak diagonally across the grain into thin slices. Combine steak and cornstarch in a small bowl, and toss well. Heat oil in a large nonstick skillet…<\/p>\n