Beef and Onion Stir-Fry

Serving Size: 4

1 pound lean beef steak (flank, sirloin or top round—cut into ¼” thick
1 teaspoon salt
1 whole egg white
1 TB cornstarch
Canola oil
3 cups mild onions—sliced
broccoli florets (optional)
1 TB dry red wine or sherry or wine vinegar
1 TB Splenda
4 TB low-sodium soy sauce

Combine beef, salt, egg white and cornstarch. Mix well with hands; set aside. Heat about 2” of oil to 375º in a wok or deep skillet. Stir-fry beef, small amounts at a time, until lightly browned; drain on paper towels. Lower temperature to 350º; add additional oil if necessary and stir-fry the onions until soft and well browned. Remove. If desired, add broccoli and stir-fry until crisp-tender. Return beef and onions. Add wine, Splenda and soy sauce. Stir-fry at 425º for 2 minutes or until beef is glazed and brown.