• 1 lb. flank steak or top sirloin
• 1/4 cup plus 2 Tbs. Asian stir-fry sauce, divided
• 2 Tbs. oil
• 2 green bell peppers, cut into julienne strips
• 2 red bell peppers, cut into julienne strips
• 2 yellow bell peppers, cut into julienne strips
• 2 onions, thinly sliced

Cut beef into thin slices. In bowl, combine beef and 2 Tbs. stir-fry sauce; stir to coat. Set aside. Place wok or large skillet over high heat until hot. Add oil; be sure to coat sides of pan. Add beef; stir-fry 2-5 minutes, or until browned. Remove beef from wok and set aside. Add bell peppers and onion. Stir-fry 5 minutes, or until vegetables are tender but crisp. Return beef to wok. Stir in remaining 1/4 cup stir-fry sauce. Cook 30 seconds, or until thoroughly heated.

Variations: For hot-sandwich fans, try serving it in soft French rolls or rolled up in a warm flour tortilla fajita-style.

Per serving: calories 323, fat 17.6g, 49% calories from fat, cholesterol 57mg, protein 25.2g, carbohydrates 16.3g, fiber 2.4g, sugar 8.5g, sodium 135mg, diet points 7.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 3.1, Sugar: 0.0, Very lean meat protein: 3.4

  view detailed nutritional information

The recommended wines are: Burgundy, Pinot Noir, or Zinfandel.