1/2 pound beef flank steak 
1/2 cup fat-free reduced-sodium beef broth 
3 tablespoons reduced-sodium soy sauce 
2 teaspoons cornstarch 
1 teaspoon sugar 
1/2 teaspoon ground ginger 
1/2 teaspoon garlic powder 
1/2 teaspoon dark sesame oil 
1/4 teaspoon salt 
1/4 teaspoon black pepper 
1 teaspoon vegetable oil 
2 green bell peppers, thinly sliced 
1 tomato, cut into wedges 
8 green onions, cut into 1-inch pieces 
4 cups hot cooked white rice 

Cut flank steak lengthwise in half, then crosswise into 1-inch-thick slices
Combine beef broth, soy sauce, cornstarch, sugar, ginger, garlic powder, sesame oil, salt and black pepper in medium bowl. 
Heat vegetable oil in wok or large nonstick skillet over medium-high heat until hot
Add beef; stir-fry 3 minutes or until beef is browned
Add bell peppers, tomato and onions; stir-fry 2 minutes or until vegetables are crisp-tender. 
Stir beef broth mixture; add to wok
Cook and stir 3 minutes or until sauce boils and thickens. 
Serve beef mixture over hot cooked white rice

Food exchange 2 Starch 1 Vegetable 2 Meat
(1/4 stir-fry mixutre with 1 cup cooked rice) 
Calories 263 Calories from Fat 21 % Total Fat 6 g Saturated Fat 2 g 
Cholesterol 23 mg Carbohydrate 34 g Fiber 3 g Protein 18 g Sodium 584 mg

Courtesy Diabetic Cooking

Serves 4