Steamed broccoli or sugar snap peas would be a good accompaniment for this dish seasoned with sherry, garlic, soy sauce, and ginger.
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1 teaspoon vegetable oil
1/4 cup low-salt beef broth
3 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry
2 teaspoons bottled minced fresh ginger
1 teaspoon bottled minced garlic
Dash of crushed red pepper
1 1/2 cups vertically sliced onion
1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
4 lime slices
How to Make It
Prepare rice according to package directions, omitting salt and fat.
While rice cooks, heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
Combine broth and next 6 ingredients (broth through pepper). Add onion to pan; sauté 2 minutes. Add steak; sauté 5 minutes or until desired degree of doneness. Stir in broth mixture; cook 10 seconds until slightly thick, stirring constantly. Serve over rice with lime slices.