1/2 cup canned no-salt-added beef broth, undiluted
2 teaspoons dry sherry
1 1/2 teaspoons low-sodium soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup sliced green onions
2 cups cooked long-grain rice (cooked without salt or fat)
How to Make It
Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion rings and carrot; saute 3 minutes or until vegetables are crisp-tender. Add steak, mushrooms, and celery; saute 3 minutes.
Combine beef broth and next 4 ingredients, stirring well. Add broth mixture and green onions to skillet; cook, uncovered, 5 minutes or until liquid is absorbed. Spoon over rice.