12 oz. well trimmed steak halves lengthwise and cut on an angle into 1/4 inch wide slices (2 c.)
3 tbsp. Worcestershire sauce
1 tsp. minced fresh garlic
Oil
6 med. sized green onions, cut in pieces
1 c. frozen whole kernel corn
3 c. frozen potatoes O'Brien, thawed
1/2 tsp. salt

Before you begin to cook, mix steak, sauce, and garlic in a bowl. Have ready the rest of the ingredients. Place Dutch oven over high heat about 3 minutes until very hot. Add 1 tablespoon oil, until pot to coat bottom. Add beef mixture; stir fry 1 1/2 to 2 minutes until no longer pink. Spoon beef and juices into a large bowl.

Heat 1 teaspoon more oil in Dutch oven. Add green onions and frozen corn. Stir fry 1 to 1 1/2 minutes until vegetables are crisp-tender. Add to bowl with beef.

Heat 2 more tablespoons oil in Dutch oven. Add potatoes; stir fry 3 to 3 1/2 minutes until tender. Pour in juices from bowl holding beef and vegetables; stir fry potatoes 1 minutes longer, scraping up brown bits from bottom of pot. Return meat and vegetable to pot. Sprinkle with salt and stir 1 minute until well blended and heated through. Serves 4; only 333 calories.