Beef and Tomato Stir-Fry - 12g Carbs, 1g Fiber

3/4 lb top round or flank steak

2 Tbsp cornstarch

2 Tbsp sherry

1 Tbsp soy sauce

2 Tbsp vegetable oil

1 onion, thinly sliced

2 cloves garlic, minced

4 tomatoes, cut in wedges

4 green onions, cut in thin 2 inch long strips

Cut beef across the grain into thin strips; cut strips into 2-inch lengths. In bowl, combine cornstarch, sherry, and soy sauce, mix until smooth. Add beef and toss to coat.

In wok or nonstick skillet, heat oil over high heat. Add beef and stir-fry for 2 minutes, add onion and stir-fry for 1 minute or until beef is browned. Add garlic and tomatoes, stir-fry until tomatoes are heated through, 1 to 2 minutes. Stir in green onions and serve immediately.

For variety, add green peppers, broccoli, or snow peas, and cook until crisp-tender, adding water if necessary to prevent burning.

Makes 4 servings

Calories 206, Fat 9 g, Carbs 12 g, Sodium 288 mg, Fiber 1 g.

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