Ingredients
Beef
1 1/4 pounds beef flank steak, cut into thin slices
2 tablespoons soy sauce
3 cloves garlic, finely chopped
1 tablespoon grated gingerroot, if desired
Sauce
1/3 cup hoisin sauce
1/3 cup water
1 tablespoon cornstarch
1/2 teaspoon crushed red pepper flakes
Stir-Fry
2 tablespoons peanut or vegetable oil
2 cups fresh small broccoli florets
1 1/2 cups ready-to-eat baby-cut carrots, cut lengthwise into julienne (2x1/4x1/4-inch) strips
2 tablespoons water
1/2 cup cashew halves, if desired

Directions
1. In medium bowl, mix beef, soy sauce, garlic and gingerroot; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
2. In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.
3. To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender.
4. Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.

Nutrition Facts
Calories 370 (Calories from Fat 120); Total Fat 14g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 105mg; Sodium 660mg; Total Carbohydrate 19g (Dietary Fiber 3g, Sugars 4g); Protein 44g. Daily Values: Vitamin A 160%; Vitamin C 30%; Calcium 4%; Iron 25%. Exchanges: 1 Starch; 0 Other Carbohydrate; 1/2 Vegetable; 5 1/2 Lean Meat. Carbohydrate Choices: 1.
Percent Daily Values are based on a 2,000 calorie diet