Nutritional Information CALORIES 290 FAT 9g PROTEIN 21.5g CARBOHYDRATES 29.6g FIBER 2.3g CHOLESTEROL 26mg SODIUM 462mg IRON 2.7mg CALCIUM 47mg Serving size: Serves 4 adults, serving size 1 1/4 cups steak mixture and 1/2 cup white rice. Time To Cook Cooking time: 30 minutes total. Certified Angus Beef Stir Fry Beef With Ginger & Carrot Sauce "For added heat serve with extra chili sauce on the side." Ingredients 12 ounces flank steak, trimmed (service meat & seafood) 1 tablespoon cornstarch (aisle # 8) 1/2 teaspoon salt (aisle # 8) 1/8 teaspoon freshly ground white pepper (aisle # 8) 1 tablespoon peanut oil, divided (aisle # 6) 1 large green bell pepper, chopped, about 1.5 cups (produce department) 1 cup sliced baby carrots (produce department) 2 teaspoons minced fresh ginger (produce department) 1 cup fat-free, less-sodium chicken broth (aisle # 6) 1 teaspoon chile paste with garlic (aisle # 8) 2 cups hot cooked rice (aisle # 7) Directions   Cut steak diagonally across the grain into thin slices. Combine steak, cornstarch, salt, and white pepper in a bowl, tossing to coat; set aside. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add steak to pan; stir-fry 4 minutes or until browned. Remove steak from pan. Add remaining 1 teaspoon oil to pan. Add bell pepper, carrot, and ginger; stir-fry 2 minutes or until carrot is tender. Add broth and chile paste; cook 3 minutes. Return the steak to pan; cook 1 minute or until thoroughly heated. Serve over white rice.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.