makes 4 servings

1 pound beef boneless sirloin steak
2 garlic cloves, finely chopped
8 ounces baby broccoli or broccoli, cut into flowerets and stems cut into 1-inch pieces
3/4 cup beef broth
1 package (8 ounces) fresh shiitake mushrooms, cut into fourths (3 cups)
6 ounces fresh crimini mushrooms, sliced (2 cups)
2 tablespoons dry sherry or apple juice
1 tablespoon soy sauce
1 teaspoon cornstarch
1 package (10 ounces) curly Chinese or Japanese noodles

1. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef and garlic; stir-fry 4 to 5 minutes or until beef is brown. Remove from skillet.

2. Add broccoli and 1/2 cup of the broth to skillet. Heat to boiling; reduce heat to medium. Cover and cook about 2 minutes or until broccoli is crisp-tender. Add mushrooms, sherry and soy sauce. Cover and cook 2 to 3 minutes, stirring occasionally, until mushrooms are tender.

3. Stir in beef. Mix cornstarch and remaining 1/4 cup broth; stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.

4. Meanwhile, cook and drain noodles as directed on package. Divide noodles among bowls. Top with beef mixture.

1 Serving: Calories 440 (Calories from Fat 55); Fat 6g (Saturated 60g); Cholesterol 60mg; Sodium 490mg; Potassium 960mg; Carbohydrate 66g (Dietary Fiber 6g); Protein 37g