Sirloin Skillet Stir-fry

• 12 oz lean beef sirloin steak
• 2 tsp. vegetable oil
• 2 onions sliced lengthwise
• 2 zucchini, sliced
• Half sweet red pepper, chopped
• 1 clove garlic, minced
• 1 tsp. ginger
• 1/2 cup water
• 3 tbs. oyster sauce
• 1 tbs. soy sauce
• 2 tsp. cornstarch
• 1 tsp. vinegar
• dash hot pepper sauce
• 2 plum tomatoes, chopped

Slice beef thinly across the grain. In large nonstick skillet or wok, heat half of the oil over high heat; stir-fry beef until browned. Transfer to plate.

Add remaining oil to pan; stir-fry onions, zucchini, red pepper, garlic and ginger for 1 minute or until slightly softened. Pour in water, stirring to scrape up brown bits; cover and cook for 2 minutes

Stir together oyster sauce, soy sauce, cornstarch, vinegar and hot pepper sauce; pour into pan. Return meat to pan; stir-fry until sauce is thickened and meat mixture is glossy. Add tomatoes; stir to heat through./ Makes 4 servings

Per serving about 190 cal. 20g pro. 6g total fax - 1g sat. fat. 15g carb. 3g fibre, 40mg chol, 486 mg sodium.