1 tbsp. olive oil
3/4 lb. minute steaks, cut into finger-size strips
1/4 tsp. black pepper
3 green onions, chopped fine
1 tsp. grated lemon rind
1/3 c. low sodium beef broth
3 tbsp. parsley

Heat olive oil in heavy skillet over medium high heat until very hot. Add steak and stir fry until no longer pink - about 1 minute. Transfer to platter.

Add pepper, green onions, lemon rind and beef broth, and cook until the liquid has boiled down by half - about 4 to 6 minutes. Return the meat to the skillet, add the parsley and toss until heated through. Serve with rice - 1 serving.