Partially freezing the beef makes slicing it easier. Serve with fried rice, either frozen or made from a mix.

2 tbsp. vegetable oil
1 lb. top round beef steak, cut against the grain, in 1/4 inch thick slices
8 oz. green cabbage, shredded coarse (about 3 c.)
1 red bell pepper, cut in 1/2 inch strips
4 green onions, cut in 1 inch lengths
1 c. hot water
1 pkg. hunter sauce mix (see Note)
1 tsp. olive oil

Heat oil in a large skillet or wok over medium-high heat until hot but not smoking. Add beef; stir-fry about 4 minutes until no longer pink. Remove with slotted spoon to serving platter. Put cabbage, red pepper and green onions in skillet; stir-fry about 2 minutes until crisp-tender. Remove to same platter. Put remaining ingredients in skillet in order given.

Stir about 2 minutes until sauce boils and is smooth and thickened. Add beef and vegetables. toss with sauce to coat evenly. Heat through.

Note: Can be found in the sauce, soup or gourmet section of your market. Makes 4 servings. Per serving 352 calories, 25g pro., 11g car., 23g fat, 77mg chol., 507 mg sod.