12 ounces fresh broccoli florets (rinsed)
1 1/2 lb beef skirt steak
1 tablespoon canola oil
3 tablespoons minced garlic
1 tablespoon ginger spice blend paste
1/2 cup oyster sauce
1/4 cup reduced-sodium chicken broth
2 tablespoons brown sugar
1 tablespoon cornstarch
2 tablespoons lite soy sauce
2 tablespoons dry sherry

1. Cut larger broccoli florets into bite-size pieces; place in microwave-safe bowl. Cover and microwave on HIGH 4–5 minutes or until almost desired tenderness. Meanwhile, slice steak thinly (wash hands).
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan; swirl to coat. Add steak, garlic, and ginger paste (wash hands); cook 3–4 minutes, stirring occasionally, or until meat is lightly browned. While steak cooks, combine remaining ingredients (except broccoli), in small bowl, until well blended.
3. Stir broccoli and sauce mixture into beef. Bring to a boil; cook 2–3 minutes or until sauce thickens and broccoli is desired tenderness.

CALORIES (per 1/4 recipe) 380kcal; FAT 17g; CHOL 75mg; SODIUM 660mg; CARB 19g; FIBER 3g; PROTEIN 38g; VIT A 25%; VIT C 130%; CALC 6%; IRON 25%

1 3/4 cups reduced-sodium chicken broth
3 tablespoons lite soy sauce
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
2 green onions (rinsed)
1 medium red bell pepper (rinsed)
2 cups instant brown rice
1 cup frozen green peas

1. Combine in large sauté pan, broth, soy sauce, garlic, and pepper flakes. Bring to a boil on high for rice. Meanwhile, slice green onions thinly. Cut bell pepper in half (remove seeds and membrane); cut pepper into 1/4-inch pieces. Set both aside.
2. Stir rice into boiling broth and return to boil. Reduce heat to low; cover and cook 5 minutes.
3. Remove from heat; stir in peas, onions, and peppers. Cover and let stand 5¿7 minutes or until water is absorbed. Fluff with fork and serve.

CALORIES (per 1/4 recipe) 220kcal; FAT 2g; CHOL 0mg; SODIUM 550mg; CARB 43g; FIBER 4g; PROTEIN 9g; VIT A 45%; VIT C 70%; CALC 2%; IRON 6%