BEEF WITH BABY BROCCOLI AND WILD MUSHROOMS

1 Pound boneless sirloin steak
¾ Cup beef broth
2 Garlic cloves, finely chopped
8 Ounces baby broccoli or regular broccoli, cut into flowerets and stems cut into 1-inch pieces
1 Package (8 ounces) fresh shiitake mushrooms, cut into fourths (3 cups)
6 Ounces fresh crimini mushrooms, sliced (2 cups)
2 Tablespoons dry sherry or apple juice
1 Tablespoon soy sauce
1 Teaspoon cornstarch
1 Package (10 ounces) curly Chinese or Japanese noodles

Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef and garlic; stir-fry 4 to 5 minutes or until beef is brown. Remove from skillet. Add broccoli and ½ cup of the broth to skillet. Heat to boiling; reduce heat to medium. Cover and cook about 2 minutes or until broccoli is crisp-tender.

Add mushrooms, sherry and soy sauce. Cover and cook 2 to 3 minutes, stirring occasionally, until mushrooms are tender. Stir in beef. Mix cornstarch and remaining ¼ cup broth; stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Meanwhile, cook and drain noodles as directed on package. Divide noodles among bowls. Top with beef mixture.

Serving size: ¼ of dish
Calories: 440
Fat: 5 g
Cholesterol: 60 mg
Carbohydrate: 63 g
Protein: 36 g
Sodium: 490 mg

TIP: You can substitute with a variety of other fresh mushrooms.

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