1 flank steak, sliced into thin 1-inch pieces
1/2 c. cornstarch
2 Tbsp. H-E-B Canola Oil
2 teaspoons sesame oil
1/2 teaspoon garlic powder
3 tablespoons lite soy sauce
1 Tbsp. rice wine vinegar
2 Tbsp. brown sugar substitute
2 c. broccoli crowns, chopped
* brown rice, cooked
Coat steak strips with cornstarch, shake off excess. Allow strips to rest 10 minutes.
Heat canola and sesame oils in a large sauté pan, add steak to hot oil and stir-fry 5 minutes.
In a small bowl, combine ginger, garlic, soy sauce, vinegar, brown sugar, and 1/4 cup water. Add sauce and broccoli to pan. Reduce heat to Medium-Low and continue to cook, stirring regularly, until broccoli is tender.
Serve with brown rice.
Calories: 280, Total Fat: 17g, Saturated Fat: 4g, Sodium: 470mg, Carbohydrates: 5g, Dietary Fiber: 1g, Protein: 26g