Beef and Broccoli Stir Fry By Carol Ritchie   Serves 4 Beef can be part of a lowfat lifestyle when you choose lean cuts, trim the visible fat, and be mindful of portion size. This dish also incorporates a variety of vegetables and uses reduced sodium-soy sauce. Grab a wok or large skillet and stir, stir, stir! 2 teaspoons vegetable oil 2 cloves garlic, minced 1 pound beef sirloin, thinly sliced 2 cups broccoli florets 1/2 cup red bell pepper, thinly sliced 1/2 cup baby corn 1/2 cup sliced water chestnuts 1/4 cup reduced-sodium soy sauce 1/4 cup water 1 1/2 teaspoons cornstarch Heat a wok or large nonstick skillet over medium-high heat. Add oil, garlic, and beef, and stir-fry for 4 to 5 minutes, or until beef is no longer pink. Add broccoli, bell pepper, and baby corn, and stir-fry for 2 to 3 minutes, until vegetables are tender-crisp. Add water chestnuts and stir-fry for 1 minute, until warmed through. In a small bowl, mix together soy sauce, water, and cornstarch until mixture is smooth (no lumps). Add soy sauce mixture to pan and cook for 1 to 2 minutes, until sauce is thick and bubbly. Serve with rice. Notes: Find canned baby corn in the Asian section of the grocery store. Read Carol Ritchie's other Archived articles! Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com