4 servings, about 3/4 cup each. Per serving: Calories, 150; Total fat, 5 grams; Saturated fatty acids, 1 gram; Cholesterol, 44 milligrams; Sodium, 317 milligrams. 1 tsp. oil 1/2 c. carrots, sliced 1/2 c. celery, sliced 1/2 c. onion, sliced 1 tbsp. soy sauce 1/8 tsp. garlic powder Dash of pepper 2 c. zucchini squash, cut in thin strips 1 tbsp. cornstarch 1/4 c. water

Trim all fat from steak. Slice steak across the grain into thin strips about 1/8 inch wide and 3 inches long. (Partially frozen meat is easier to slice.) Heat oil in frypan. Add beef strips and stir-fry over high heat, turning pieces constantly, until beef is no longer red, about 3 to 5 minutes. Reduce heat. Add carrots, celery, onion, and seasonings. Cover and cook until carrots are slightly tender, 3 to 4 minutes. Add squash; cook until vegetables are tender- crisp, 3 to 4 minutes. Mix cornstarch and water until smooth. Add slowly to beef mixture, stirring constantly. Cook until thickened and vegetables are coated with a thin glaze.