* Exported from MasterCook *

Ginger Beef
Servings: 6
Points Per Serving: 5.8

1 pound flank steak -- sliced as thinly as possible across the grain
1 tablespoon cornstarch
1 tablespoon soy sauce, low sodium -- use dark soy sauce if you can find it
1 teaspoon sesame oil
1/2 teaspoon white pepper
1 cup ginger root -- finely shredded
1 1/2 teaspoons sugar
3 tablespoons rice wine -- or dry sherry
3 tablespoons peanut oil
2 cups fresh coriander leaves -- lightly chopped and firmly packed

Marinate the beef in the cornstarch, soy sauce, sesame oil and pepper for 30 minutes in the refrigerator.

Meanwhile, in a small bowl, toss the ginger with the salt and set aside for 20 minutes; then squeeze the shreds to extract most of their moisture, and set aside. Combine the sugar and wine and set aside.

When the beef has marinated, heat the oil in a wok or skillet to a warm - hot temperature. Add the meat, stirring to separate the pieces. When the pieces change color remove them to a colander to drain. (Some of the meat may still be pink.) Keep remaining oil in the pan.

Heat the remaining oil and add the ginger. Stir rapidly for 15 seconds, add the beef, and cook, stirring for another 15 seconds. Stir in the coriander leaves and the wine mixture, and cook just until the dish is heated through, and serve.

Per Serving: 233 Calories; 16g Fat; 15g Protein; 6g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 157mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.