Ingredients: 1/2 lb. London broil 1/4 C. extra-virgin olive oil 3 garlic cloves, minced 3 t/ peeled and minced fresh ginger 8 scallions, sliced on the diagonal into 1/2-inch pieces 1 lb. (about 20 leaves) Swiss chard, 1/2-inch wide, shredded 2 t. sesame oil 4 T. soy sauce 2 T. sugar

Makes 4 Servings Slice the steak on the diagonal as thinly as possible. Set aside. In a medium skillet, over high heat, heat the olive oil and add the garlic, giner, and scallions, stirring for 1 minute. Add the chard and cook for 2 minutes, then add 1/2 cup of the stock, and stir until chard is wilted, about 3 minutes. Transfer the mixture to a bowl. In a wok, over high heat, heat the remaining stock and sesame oil, add the meat, soy sauce and sugar, and cook, tossing to brown the meat evenly. Add the reserved chard mixture and toss until heated through, about 3 minutes. Serve with white or brown rice. (You can substitute other vegetables in this stir-fry, such as mushrooms, broccoli, green bell peppers, and savory cabbage.)