ArcaMax

2 pounds flank steak, cut into 1 inch strips
1 Tbsp. rice wine or dry sherry
6 Tbsp. soy sauce
1 tsp. sugar
4 tsp. cornstarch
3 green peppers, seeded and cut into 1 inch squares
3 Tbsp. fresh grated ginger root
Vegetable oil for frying

Combine rice wine or sherry, soy sauce, sugar and cornstarch in a large bowl. Add steak strips and marinate for about 6 to 8 hours, stirring occasionally. Heat a large frying pan or wok then add about 1 Tbsp. of oil and bring to moderate heat. Add green pepper squares and stir-fry for a few minutes until crisp tender. Remove green pepper squares with slotted spoon and reserve. Add about 3 to 4 more Tbsp. of oil to pan and bring to very high heat. Add ginger and cook for a few seconds; then add the steak mixture. Stir fry for about 4 to 5 minutes until meat is no longer pink. Add pepper squares and cook for a minute or so and then serve with hot rice.

The Skinny: Use lean steak and trim off all the fat before cooking. Use your favorite sugar substitute.

Spicy Cucumber Salad

4 cucumbers
2 tsp. soy sauce
2 Tbsp. white vinegar
2 Tbsp. sugar
4 tsp. sesame seed oil
1 tsp. hot sauce
Salt and pepper

Peel cucumbers and cut them lengthwise. Scrape out seeds with small spoon leaving hollow shells. Cut cucumbers cross-wise into ¼ inch strips. Combine soy sauce, vinegar, sugar, sesame seed oil, hot sauce and salt and pepper in a small bowl and mix well. Add cucumber and toss to coat each slice. Chill before serving.

The Skinny: Use your favorite sugar substitute.