Szechuan Beef Stir-Fry

Makes: 6 servings.

Prep time: 15 minutes

Cook time: 13 minutes

Ingredient
1 cup fat-free beef broth
1/4 cup light soy sauce
2 TBSP rice vinegar
1 TBSP cornstarch
2 tsp. Szechuan seasoning (I found in oriental section of grocery store)
1 TBSP canola oil
1 lb. flank steak, cut against the grain into 1/4-inch strips
1/4 tsp. salt
1 lb. green beans, trimmed and cut into 1-inch pieces
1/2 lb. sliced fresh mushrooms
1/2 large red onion, thinly sliced
1/2 cup toasted walnuts, coarsely chopped
3 cups quick-cook brown rice, cooked as package directs

Method
1. In a medium-size bowl, whisk together broth, soy sauce, vinegar, cornstarch and Szechuan seasoning. Set aside.

2. In a large nonstick skillet or wok, heat oil over high heat. Season sliced flank steak with salt and stir-fry for 3 minutes. Remove beef to a plate and keep warm.

3.Add beans, mushrooms and onion and stir-fry over high heat for about 8 minutes or until beans are crisp-tender. During the last 2 minutes, add 1/4 cup water and cover.

4. Whisk sauce again and stir in. Add meat back to the skillet and stir until all ingredients are combined. Cook for 2 minutes until thickened.

5. Sprinkle toasted walnuts on top; serve with cooked brown rice.