Stir-Fried Steak with Vegetables
1 pound flank steak, thinly sliced across the grain
1 teaspoon sesame oil
1 cup thinly sliced carrots
1 cup broccoli flowerets
1 cup sliced water chestnuts
1 1/2 cups snow peas, trimmed
1 (15-ounce) can whole baby corn
1/2 cup chopped onion
3 tablespoons Kikkoman's Lite Teriyaki Marinade and Sauce
1 cup Swanson's Oriental Broth
1 tablespoon cornstarch
Combine sliced steak and marinade in a zip lock plastic bag or glass dish. Marinate in refrigerator 30 minutes. Lift meat from marinade and drain. Discard marinade.
Meanwhile, mix cornstarch and Swanson's Oriental Broth together in a small bowl. Set aside.
Heat 1 teaspoon sesame oil in a large nonstick skillet over high heat. Add carrot, broccoli and onion; stir-fry 2 minutes or until vegetables are tender-crisp. Add snow peas, corn and water chestnuts; stir-fry 1 minutes. Remove vegetable mixture from pan; set aside.
Add drained marinated steak and saute for 2 minutes. Return vegetable mixture to pan and add Swanson's Oriental Broth and cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Serve over rice.
Yield: 4 servings
Per serving (Sodium value includes all 3 tablespoons of Kikkoman's Lite Teriyaki Sauce): Calories 348; Fat 11 gms; Saturated Fat 4.2 gms; Cholesterol 76 mgs; Sodium 641 mgs; Carbohydrate 27 gms; Dietary fiber 5.3 gms; Sugars 10 gms; Protein 35.4 gms. This recipe is 28% fat.