Ingredients:
1 cup uncooked instant rice
1 (1/4 lb) flank steaks, trimmed
1 tablespoon cornstarch
1 teaspoon olive oil
2 cups thinly sliced onions
1/2 lb fresh mushrooms, sliced
salt and pepper
1/2 cup low sodium beef broth
1/4 cup fat free sour cream
2 tablespoons finely chopped fresh parsley
Directions:
Cook rice according to package directions, omitting salt and fat.
While rice is cooking, cut steak diagonally across the grain into thin slices.
Combine steak and cornstarch in a small bowl, toss well.
Heat oil in a large nonstick frypan over medium high heat.
Add steak, saute 5 minutes.
Add the onion, and saute for 1 minute.
Add mushroom, cover and cook 2 minutes.
Add beef broth, salt and pepper.
Reduce heat and simmer uncovered for 5 minutes.
Remove from heat and stir in sour cream and parsley.
Serve with rice.
Servings: 4
Time preparation: 10 min.
Time total: 22 min.