1Put the cornstarch in a medium bowl.
2Add soy sauce, gingerroot, and garlic
3Whisking until cornstarch is dissolved
4Add the beef, turning until coated.
5Cover and refrigerate for 10 minutes, turning occasionally.
6Meanwhile, prepare the brown rice and set aside.
7In a small bowl, whisk together broth, hoisin sauce, and sesame oil and set aside.
8In a large nonstick skillet or wok, heat the canola oil over medium-high heat, swirling to coat the bottom.
9Cook the beef mixture for 5 minutes, stirring constantly until the beef is browned on the outside
10Transfer the beef to a large plate.
11In the same skillet, stir together the remaining ingredients except the water. Cook for 2-3 minutes over medium heat, or until the vegetables are tender-crisp, stirring constantly. If the mixture becomes too dry, stir in the water.
12Return the beef mixture to the skillet.
13Pour in the broth mixture, stirring to combine.
14Cook for 1-2 minutes, or until the broth mixture thickens, stirring occasionally.
15Serve the stir-fry over brown rice.
Calories from Fat: 80
Total Fat: 9g
Saturated Fat: 2.5g
Trans Fat: 0.5g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 4g
Total Carbohydrate: 47g
Dietary Fiber: 4g
Exchange: 3 starch, 4 lean meat