1/2 pound skirt or flank steak

2 tablespoons cornstarch

2 tablespoons reduced-sodium soy sauce

1 medium size green bell pepper, (about 1 1/2 cups sliced)

1 medium size red or yellow bell pepper, (about 1 1/2 cups sliced)

1/4 pound mushrooms, sliced, (about 2 cups)

Vegetable oil spray

2 tablespoons chopped fresh ginger

4 teaspoons minced garlic

1/4 cup dry sherry

1/4 cup fat free low-salt chicken broth

Remove visible fat from meat. Cut across the grain into 1/2-inch slices. Mix cornstarch and soy sauce together. Place meat in soy sauce mixture, making sure it is completely covered. Wash, seed and slice bell peppers, about 1/2-inch thick. Spray wok or skillet with vegetable oil spray. Heat wok and add ginger and garlic. When wok is smoking, add meat and stir-fry 1 minute. Remove to a plate. Spray wok again and add peppers and mushrooms. Stir-fry 2 minutes. Return meat to pan and add sherry and broth. Stir-fry 3 minutes. Remove from pan to a serving bowl.

Yield 2 servings.

Per serving: 348 calories (36% from fat), 13.8 g fat (4.3 g saturated, 6.4 g monounsaturated), 72 mg cholesterol, 29.4 g protein, 25.5 g carbohydrates, 3.7 g fiber, 613 mg sodium.