Serves: 4
Total Calories: 336

1/2 pound beef flank steak fat trimmed
1/2 pound broccoli
2 carrots medium, cut in half crosswise
1 onion small, cut in half lengthwise
3 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
1/8 teaspoon garlic powder
1/2 cup water
1/4 cup sherry
4 tablespoons vegetable oil
1 (8-ounce) can water chestnut sliced, drained
Hot cooked rice or chow mein noodles

Cut steak into thirds to make three long, 2-inch wide strips. Place on a baking sheet in the freezer for 30 minutes or until partially frozen.

Cut flowerets off broccoli set aside. Trim stalks cut crosswise in equal lengths. In a food processor bowl fitted with the slicing disc, slice broccoli. Repeat with carrots, then onion. Transfer all vegetables to a medium bowl set aside.

In a small bowl, mix soy sauce, cornstarch, sugar and garlic powder until smooth. Stir in water and sherry set aside.

Place meat in feed tube and slice. (Do not slice firmly frozen meat.)

In a 10-inch skillet over high heat, sauté vegetable mixture in 2 tablespoons oil for 2 to 3 minutes or until crisp-tender. Transfer to a medium bowl set aside. Sauté meat in remaining 2 tablespoons oil for 1 minute or until well browned. Return vegetables to skillet add water chestnuts. Pour soy sauce mixture into skillet and cook, stirring, until sauce is bubbly and slightly thickened.

Serve immediately over rice or noodles.

Nutritional Facts:

Serves: 4
Total Calories: 336
Calories from Fat: 120

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