Beef and Broccoli with White Rice

½ lb. lean round steak, thinly sliced
2 Tbs. soy sauce
1 Tbs. dry sherry
2 Tbs. water
2 Tbs. cornstarch
1 tsp. oil
½ cup sliced celery
¼ cup chopped onion
1 clove garlic, minced
1 cup broccoli flowerets and short stems
¼ cup water
2 Tbs. each cornstarch and water

Marinate beef in mixture of soy sauce, sherry, water and cornstarch for one hour at room temperature. When ready to serve, heat oil in large non-stick frying pan or wok until very hot. Brown celery, onion and garlic; remove beef from marinade (save the marinade) and brown quickly on both sides. Remove beef and vegetables and keep warm. Add broccoli to frying pan along with ¼ cup water. Cover and steam just until fork tender. Return beef and vegetables and keep warm. Mix water and cornstarch, add to reserved marinade, shake well, pour into pan, cook and stir until thick. Follow instructions for long grain white rice and serve this on top. 2 servings and 1/3 cup of rice.

Serving size: ½ cup mixture on ½ cup rice
Calories: 310
Protein: 18 grams
Carbohydrate: 45 grams
Fat: 5 grams
Fiber: 2 grams
Cholesterol: 36 milligrams
Sodium: 573 milligrams

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