Instructions: 1. Trim fat from steak; rub surface of steak with five-spice powder. Slice steak diagonally across grain into thin strips.

2. Heat oil in a large non stick skillet over medium heat. Add ginger and garlic, and stir fry 2 minutes. Add beef, and stir-fry 4 minutes. Add bell peppers, and stir-fry 2 minutes. (I found I extended the beef and peppers cooking time.) Combine broth, soy sauce, and cornstarch in a small bowl.

Add to beef mixture. Add bok choy, and cook 1 minute or until bok choy wilts and mixture thickens, stirring constantly. Remove from heat, and stir in toasted sesame seeds and salt. Serve over rice.

Yield: 4 servings (serving size: 1 cup stir-fry and 1 cup rice).

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