Serves 4 at 8 points per serving
1 pound flank steak
2 tsp oil
2 medium green bell peppers cut into 1/2-inch squares
4 thin slices fresh ginger or 1/4 tsp ground ginger
2 cups hot cooked white rice
for the marinade
1/4 cup soy sauce
1 tbsp rice vinegar
2 tsp granulated sugar
2 tsp cornstarch

To prepare marinade, in a large bowl, combine soy sauce, vinegar, sugar, and cornstarch. Mix well. Add steak; toss to coat. In a large nonstick skillet or a wok, heat 1 tsp oil over medium-high heat until hot but not smoking. Add peppers; stir-fry, until crisp tender, about 3 minutes. Using a slotted spoon, place peppers on a plate. Heat remaining oil in skillet. Add ginger; stir-fry for 30 seconds. Add steak with marinade. Stir-fry until steak is cooked through, about 2 to 3 minutes. Discard ginger. Return peppers to skillet; stir-fry until heated through, about 1 minute. Place hot rice on a serving platter. Spoon peppers and steak over rice. Serve immediately.