Serves 4.

Note: From "Low-Fat, Low-Cholesterol Cookbook," by the American Heart Association. This has 190 calories per serving and 6 g fat (2 g saturated fat).

• 2 tbsp. soy sauce (lowest sodium available)

• 1 tbsp. dry sherry or white wine vinegar

• 2 medium garlic cloves, minced

• 1 tsp. peeled grated ginger root or 1/4 tsp. ground ginger

• 1 tsp. light brown sugar

• 11/2 tsp. toasted sesame oil, divided

• 1 (1-lb.) boneless sirloin steak

• Cooking spray

• 1 tbsp. sesame seeds

• 6 oz. fresh sugar snap peas, trimmed

• 1/4 c. water


In a large resealable plastic bag, combine soy sauce, sherry, garlic, ginger, brown sugar and 1 teaspoon sesame oil.

Discard all visible fat from steak. Cut into 4 pieces. Add meat to marinade, seal bag and turn to coat. Refrigerate for 15 minutes to 8 hours, turning occasionally.

Lightly spray grill rack with cooking spray. Preheat grill on medium high.

Meanwhile, put sesame seeds in a single layer in a small skillet, and dry-roast over medium heat for 2 to 3 minutes, or until golden brown, stirring frequently. Transfer to small bowl. Set aside.

Remove steak pieces from bag, discarding marinade. Grill for 4 to 7 minutes on each side, or until desired doneness. Transfer to plate; slice if desired. Cover with aluminum foil to keep warm.

Put peas and 1/4 cup water in a medium microwaveable bowl. Cover and microwave on high for 1 minute, or until peas are tender-crisp. Drain well in a colander. Return to bowl.

Stir in 1/2 teaspoon sesame oil to coat. To serve, spoon peas onto four plates. Place steak on peas. Sprinkle with sesame seeds.