Beef Vegetable Stir-Fry


Classifications: Main Dishes

Qty Measure Ingredient


1 pound ground round

1 medium onion, sliced

2 cloves garlic, minced

1 green pepper, julienned

4 ounces fresh mushrooms, sliced

1 16 oz pkg frozen stir-fry vegetables, thawed

1 14oz can bean sprouts, drained

1 8oz can sliced water chestnuts, drained

1 cup low-sodium beef broth

2 tablespoons cornstarch

1/4 cup low-sodium soy sauce

3/4 teaspoon ground ginger

Instructions: In a large skillet, stir-fry the meat until browned; drain. Add onion and garlic; stir-fry 2 minutes. Add green pepper, mushrooms, vegetables, sprouts, and water chestnuts.; Stir-fry 3-4 minutes or until crisp-tender. Combine broth, cornstarch, soy sauce and ginger; stir into skillet. Bring to a boil; cook for 1 minute.



Background: Note: DIABETIC EXCHANGES: One serving (1 cup) equals 2 meat, 2 vegetable; also, 202 calories, 346 mg sodium, 38 mg cholesterol, 11 gm carbohydrate, 16 gm protein, 8 gm fat.

Serves: 8

Food Exchanges: