1/2 pound boneless, beef sirloin or round steak
1 pound (4 cups) broccoli florets, cut into small pieces
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon sesame oil
1/4 cup fat-free, reduced sodium chicken broth
1 teaspoon vegetable oil
1-tablespoon garlic, finely chopped
1-teaspoon gingerroot, finely chopped
2 tablespoons brown bean paste (in the ethnic foods section)
Cooked rice

Trim fat from beef and cut lengthwise into 2-inch strips. Then cut strips crosswise into thin slices and sprinkle with salt and white pepper. Place broccoli into 1-inch boiling water, heat to boiling and cook for 2 minutes. Drain broccoli and rinse with cold water. Mix cornstarch and soy sauce; stir in sesame oil and broth.

Spray a nonstick skillet with cooking spray and heat over medium-high heat until hot. Add beef and stir-fry about 2 minutes or until browned. Remove beef from skillet. Slightly cool skillet and wipe clean with paper towel. Add vegetable oil and rotate pan to coat all sides. Heat over medium-high heat. Add garlic, gingerroot and bean paste; stir-fry for 30 seconds. Stir in beef and broccoli and then add liquid mixture; cook and stir until sauce thickens. Serve over rice.

Makes 4 servings
Serving Size: 10 ounces, excluding rice