Quick-cooking brown rice
1 tablespoon plus 1 teaspoon vegetable oil
1 pound pre-cut beef round steak for stir-frying
3 teaspoons cornstarch, divided
2 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper
1 sweet onion, halved and sliced
1 bag (8 oz.) fresh broccoli florets
1/2 cup Stir-Fry Sauce (recipe follows)
1/2 cup chicken broth
1 bunch (3 cups) watercress
1. Prepare brown rice according to package directions for 4 servings.
2. Meanwhile, heat 1 tablespoon of the oil in large, deep skillet or wok over high heat until almost smoking. Toss beef with 2 teaspoons of the cornstarch in medium bowl. Add to skillet and cook, stirring, until done, 1 to 2 minutes. With slotted spoon, transfer to clean bowl.
3. Add remaining 1 teaspoon oil to skillet. Add garlic, red pepper and onion; cook, stirring, 30 seconds. Stir in broccoli and Stir-Fry Sauce. Dissolve remaining 1 teaspoon cornstarch in chicken broth; add to skillet and cook, stirring occasionally, until broccoli is tender, 5 minutes.
4. Return beef to skillet with watercress and cook, stirring, 1 minute more. Serve with brown rice. Makes 4 servings.
Stir-Fry Sauce: Combine 1 cup reduced-sodium soy sauce, 1/3 cup dry sherry, 4 teaspoons grated fresh ginger and 2 teaspoons sugar in jar with tight-fitting lid. Stir until sugar is dissolved. Refrigerate up to 2 weeks. Shake before using.
Nutrition facts per serving: 440 calories, 21 g total fat, 6 g saturated fat, 71 mg cholesterol, 1052 mg sodium, 35 g carbohydrate, 30 g protein.