SWEET AND SPICY EDAMAME-BEEF STIR-FRY

THINLY SLICED LEAN SIRLOIN, QUICK-COOKING VEGGIES, AND FLAVORFUL AND CONVENIENT ASIAN CONDIMENTS TAKE THIS MEAL TO THE TABLE IN JUST 30 MINUTES.

START TO FINISH 30 minutes

• 8 oz. boneless beef sirloin steak
• 4 tsp. vegetable oil
• 2 tsp. finely chopped fresh ginger
• 2 cups broccoli florets
• 1 cup red and/or yellow sweet pepper strips
• 1 cup frozen edamame
• 3 Tbsp. hoisin sauce
• 2 Tbsp. rice vinegar
• 1 tsp. red chili paste
• 2 cups hot cooked brown or white rice

1. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.

2. In a nonstick wok or large skillet heat 2 tsp. of the oil over medium-high heat. Add ginger; cook and stir 15 seconds. Add broccoli and sweet pepper; cook and stir 4 minutes or until crisp-tender. Remove vegetables from wok.

3. Add remaining 2 tsp. oil to wok. Add beef and edamame; cook and stir over medium-high heat 2 minutes or until beef is desired doneness. Return vegetables to wok.

4. In a bowl stir together hoisin sauce, vinegar, and chili paste. Add to stir-fry, tossing to coat; heat through. Serve over rice. MAKES 4 SERVINGS.

PER SERVING 340 cal., 11 g fat (2 g sat. fat), 24 mg chol., 262 mg sodium, 38 g carb., 6 g fiber, 22 g pro.