8 oz. beef top round steak
1/2 c. beef broth
3 Tbsp. reduced-sodium soy sauce
2 1/2 tsp. cornstarch
1 tsp. sugar
1/2 tsp. grated fresh ginger
nonstick spray coating
12 oz. asparagus spears, trimmed and cut in 1-inch long pieces (2 c.)
1 1/2 c. sliced fresh mushrooms
1 c. small broccoli flowerets
4 green onions, bias sliced into 1-inch lengths (1/2 c.)
1 Tbsp. cooking oil
2 c. hot cooked rice

Trim fat from beef. Partially freeze beef; thinly slice across the grain into bite size strips. Set aside.

For the sauce, in a small bowl, stir together the broth, soy sauce, cornstarch, sugar and ginger; set aside. Spray a cold wok or large skillet with nonstick coating. Preheat over medium-high heat. Add asparagus, mushrooms, broccoli and green onions. Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove from wok or skillet.

Carefully add the oil to wok or skillet. Add beef and stir-fry for 2 to 3 minutes or until slightly pink in center. Push the beef from center of wok or skillet. Stir sauce; add to wok or skillet. Cook and stir until thickened and bubbly.

Return vegetables to wok or skillet. Stir in all ingredients together to coat with sauce; heat through. Serve immediately with hot cooked rice. Makes 4 servings.

Cal-325, CHO-57, Pro-16, Fat-3.