• 1 Tbs. olive oil
• 1-1/2 lbs. flank steak, cut across the grain into 1/8 inch strips
• 1 clove garlic, crushed
• 1 Tbs. fresh ginger, minced
• 1/4 lb. mushrooms, sliced
• 1 small onion, thinly sliced
• 3 Tbs. cornstarch
• 1-1/2 cups beef stock
• 1/4 cup teriyaki sauce
• 4 slices French bread, 1/2 inch thick, toasted

Heat oil in a heavy nonstick skillet over medium-high heat. Sauté steak strips, garlic and ginger about 5 minutes, stirring frequently, until steak is no longer pink. Transfer steak to a platter and set aside. Add mushrooms and onions to same skillet and sauté 3-4 minutes, stirring frequently, until tender. Combine cornstarch and stock in a jar with a tight-fitting lid. Shake vigorously. Season with salt and pepper to taste. Add teriyaki sauce and shake again. Stir teriyaki mixture into mushrooms in skillet and simmer about 3 minutes, stirring frequently, until sauce begins to thicken. Return steak to skillet. Cook 1-2 minutes or until steak is heated through. Serve steak over toasted bread.

Per serving: calories 428, fat 17.5g, 37% calories from fat, cholesterol 86mg, protein 40.0g, carbohydrates 26.2g, fiber 1.8g, sugar 3.9g, sodium 1244mg, diet points 10.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 1.2, Lean meat: 0.0, Fat: 2.7, Sugar: 0.2, Very lean meat protein: 5.1

  view detailed nutritional information

The recommended wines are: Cabernet Sauvignon, Merlot, or Burgundy.