This delicious recipe is ready in under 30 minutes, and either sirloin or flank steak will work—just slice it thinly and cook briefly so it stays tender. Try boil-in-bag rice; it cooks in about half the time required for traditional long-grain rice. You’ll need two bags for this recipe. Cooking Light Way to Cook features more recipes like this, plus techniques for quick and healthy cooking.

Makes 4 Servings

Ingredients:

1⁄2 teaspoon salt

1⁄2 teaspoon five-spice powder

1⁄4 teaspoon freshly ground black pepper

1 (1-pound) sirloin steak, trimmed and thinly sliced

2 teaspoons cornstarch

1⁄2 teaspoon sugar

1⁄4 teaspoon crushed red pepper

3⁄4 cup fat-free, less-sodium beef broth

2 tablespoons low-sodium soy sauce

2  teaspoons canola oil

1 cup (1⁄4-inch-thick) diagonally cut slices carrot

1 cup broccoli florets

11⁄2 cups snow peas, trimmed

3 cups hot cooked rice

Preparation:

1. Combine first 3 ingredients in a bowl, stirring well; sprinkle evenly over steak. Combine cornstarch, sugar, and red pepper in a medium bowl, stirring well with a whisk. Stir in broth and soy sauce.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat. Add carrot to pan; stir-fry 2 minutes. Add steak and broccoli; stir-fry
1 minute. Stir in broth mixture; cook 1 minute, stirring constantly. Add snow peas; cook 30 seconds or until desired degree of doneness. Serve with rice.

Like this recipe? Try this Chicken with Cider and Bacon Sauce, Sauteed Asparagus and Shrimp with Gremolata, or a different recipe from our Recipe File.