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Broccoli and Beef Stir Fry

Chef Michael Stoddart of Lexington, Kentucky offers this Oriental-style recipe.

Ingredients
1/4 cup olive oil
2 pounds Laura's Lean Beef Flank Steak cut into thin 1" strips (See Stir Fry Instructions for other cuts to use)
1 pound fresh broccoli flowerets
3 cloves minced garlic
4 tablespoon soy sauce
2 cups beef stock
4 tablespoons corn starch
1 teaspoon powdered ginger
salt and pepper to taste

Directions:
1. Place olive oil in a large sauté pan or wok over high heat. When oil is at the "smoke point" add the beef and brown.
2. Remove the meat and then add the broccoli and garlic and cook until the broccoli turns color. Add the beef back.
3. Then, add the soy sauce and beef stock. Mix the cornstarch with a little water to dissolve then add to the pan. It will then thicken. Add the ginger, salt and pepper to taste. Serve over rice.

Makes 8 servings.

Cooking Tip: When cutting the flank steak into strips, be sure to cut across the grain. Look for natural striations in the meat, which resemble lines running in the same direction (the grain). Cutting across the grain helps tenderize the meat by breaking down the meat's natural structure.

Nutritional Analysis Per Serving
Using Laura's Lean Flank Steak CALORIES 244 (43% from fat); FAT 12.0g (sat 3.0g); PROTEIN 27.5g; CARB 8.4g; FIBER 0.1g; CHOL 58mg; IRON 0.7mg; SODIUM 1058mg.

Diabetic Exchanges: 2 vegetable; 3 lean meat; 1 fat