• 1 lb. beef flank steak
• 2 Tbs. lite soy sauce
• 1 Tbs. plus 1 tsp. Asian sesame oil
• 1-1/2 tsp. sugar
• 1 tsp. cornstarch
• 1/4 tsp. crushed red pepper
• 2 cloves garlic, crushed
• 1 Tbs. fresh ginger, minced
• 1 small red bell pepper, seeded and cut into 1 inch pieces
• 1/2 lb. frozen corn, thawed
• 1/4 lb. snow peas, thawed if frozen

Cut beef lengthwise into 2 pieces. Cut each strip across the grain into 1/8 inch thick strips and place in a shallow dish. Combine soy sauce, half the oil, sugar and cornstarch in a bowl and pour over meat strips, tossing to coat. Heat remaining oil in a wok or heavy nonstick skillet over high heat. Add red pepper, garlic and ginger and sauté 30 seconds. Add bell pepper, corn and snow peas and stir fry 3 minutes. Remove vegetables from pan. Stir fry beef strips 2-3 minutes, in batches if necessary, until cooked throughout. Return vegetables and beef to pan and heat through before serving.

Per serving: calories 294, fat 13.6g, 41% calories from fat, cholesterol 57mg, protein 26.3g, carbohydrates 17.6g, fiber 2.6g, sugar 4.1g, sodium 342mg, diet points 7.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.0, Bread: 1.0, Lean meat: 0.0, Fat: 2.3, Sugar: 0.1, Very lean meat protein: 3.4

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The recommended wines are: Cabernet Sauvignon, Pinot Blanc, or Gewürztraminer.