Asian beef and broccoli lettuce wraps

MAKES 4 SERVINGS

1 pound top round steak, cut 1 inch thick

1/4 cup plus 2 tablespoons prepared stir-fry sauce

4 cups fresh stir-fry vegetable mixture (broccoli, carrots,sugar snap peas)

2 teaspoons vegetable oil

1 tablespoon cornstarch dissolved in 2 tablespoons orange juice

8 Boston or red leaf lettuce leaves

Cut beef lengthwise in half, then crosswise into 1/4-inch thick strips. Place beef and 1/4 cup stir-fry sauce in medium bowl, toss to coat. Cover and marinate in refrigerator for 30 minutes.

Combine vegetable mixture and 1/2 cup water in large nonstick skillet, bring to a boil. Reduce heat to medium; cover and cook 4 to 6 minutes or until vegetables are crisp-tender. Drain vegetables and set aside.

Drain beef; discard marinade. Heat oil in same skillet over medium-high heat. Add 1/2 of the beef; stir-fry 1-1/2 to 2 minutes or until beef is no longer pink on the outside. (Do not overcook.) Remove from skillet. Repeat with remaining beef.

Combine vegetables and beef in skillet. Stir in 2 tablespoons stir-fry sauce and cornstarch mixture; cook and stir over medium-low heat 1 to 2 minutes or until thickened and bubbly. Serve with lettuce leaves for wrapping.

From the National Cattlemen's Beef Association

Nutrition facts per serving: 329 calories, 9 g fat, 3 g saturated fat, 74 mg cholesterol, 20 g carbohydrates, 41 g protein, 840 mg sodium, 2 g fiber