1 pound beef strip loin (or other lean cut)
1 clove garlic, finely chopped
1 tablespoon sesame or olive oil
Salt and pepper to taste
3 green onions, sliced
2/3 cup reduced sodium beef broth
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon reduced sodium soy sauce
1 teaspoon ground ginger
6 ounces snow peas, fresh or frozen (thaw under warm water before cooking)

Remove any fat from beef and cut into 2-inch strips about 1/4-inch thick. Heat a large nonstick skillet or wok over high heat; add the oil. Add the beef and the garlic and stir-fry about 3 minutes, stirring constantly. Season with salt and pepper. Add the green onions and stir-fry about 1 minute.

Stir in broth. Heat to boiling over high heat. Mix the cornstarch, water and soy sauce and add to the beef mixture. Cook, stirring constantly until mixture begins to thicken and boil. Stir in ginger and pea pods cook uncovered about 2 minutes, stirring occasionally. Serve over rice.

Makes 4 Servings
Serving Size: 6 ounces (excluding rice)