1 1/3 cups uncooked regular long-grain white rice	2 2/3 cups water	� lb. boneless beef sirloin steak, cut into thin strips
1 tsp. sugar	� tsp. Chinese five spice powder	2 tbsp. soy sauce
2 garlic cloves, minced	1 tbsp. oil	1 cup diagonally sliced celery
1 med. carrot, thinly sliced	1 small onion, cut into thin wedges	� cup beef broth
2 tbsp. cornstarch	1 cup julienne-cut peeled cucumber	1 med. tomato, cut into 12 wedges

1. Cook rice in water as directed on package.
2. Meanwhile, in med. bowl, combine beef strips, sugar, five spice powder, soy sauce and garlic; mix well. Let stand at room temperature for 10 minutes to marinate.
3. Heat oil in large skillet or wok over medium-high heat until hot. Add beef with marinade; cook and stir 3 to 5 minutes or until beef is brown and of desired doneness. Remove beef from skillet; cover to keep warm.
4. Reduce heat to medium. Add celery, carrot and onion to skillet; cook and stir 5 to 7 minutes or until crisp-tender.
5. In small bowl, combine broth and cornstarch; blend well. Add broth mixture and cucumber to skillet; cook and stir until sauce is bubbly and thickened. Stir in tomato and beef; cook until thoroughly heated. Serve over rice.

Ingredient info:
Five spice powder is popular in Chinese cuisine. The seasoning is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for five spice powder in the spice section or Asian food section of the grocery store.

Ingredient substitution:
Make your own beef broth by combining � tsp. of instant beef bouillon granules with � cup of water. Stir until the granules dissolve.

Serving size: � recipe
Calories: 400
Calories from fat: 70
Dietary exchanges: 3� starch, 1 vegetable, 1� lean meat, � fat OR 3� carbohydrate, 1 vegetable, 1� lean meat, � fat