1 tablespoon light soy sauce
1 clove garlic, minced
6 ounces beef tenderloin, thinly sliced
2 teaspoons toasted sesame oil
1/4 cup reduced-fat beef broth
1 medium red bell pepper, sliced
1/2 medium onion, sliced into rings
1/2 pound mushrooms of your choice, sliced
1/2 head leaf lettuce, washed and torn into bite-size pieces
In a shallow glass dish, mix the soy sauce and garlic. Lay the beef slices in the sauce and turn several times to coat. Cover and refrigerate at least 30 minutes or overnight.
Warm the oil in a large skillet or wok over medium-high heat. When hot, add the beef and its marinade and cook, stirring frequently, 5 minutes or until no longer pink. Transfer the beef to a large bowl and set aside. Add the broth to the skillet and cook with the pepper, onion, and mushrooms about 1 minute or until the vegetables are bright and crisp-tender.
In a large bowl, toss the vegetables and beef with the lettuce and serve.
Makes 2 servings
Per serving: 240 calories, 24 g protein, 14 g carbohydrate, 11 g total fat, 55 mg cholesterol, 3 g fiber, 440 mg sodium
Decadent (yet smart!) desserts
