Beef chop suey
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef round steak; |
| 1 | tablespoon | Vegetable oil; |
| 1 | teaspoon | Sesame oil; |
| 1 | tablespoon | Low-sodium soy sauce; |
| 3 | Celery stalk; thinly sliced diagonally | |
| 2 | mediums | Size onions; sliced |
| 1 | cup | Chicken broth; |
| 2 | cups | Bean sprouts; rinsed |
Directions
Trim any fat from steak and dice. In a large non-stick skillet or wok, heat oils and stir-fry meat over high heat 1 minute. Stir in soy sauce. Remove meat with a slotted spoon and keep warm. Add celery, onions and broth to the skillet. Bring to a boil, reduce heat and cook 5 minutes. Add bean sprouts. Cook 3 minutes more, then return meat and stir to heat. Serve with Confitti Rice and Sesame Spinach Salad. Food Exchange per serving: 3 MEAT EXCHANGE + 2 VEGETABLES EXCHANGE CAL: 243; CHO: 64mg; CAR: 9g; PRO: 28g; SOD: 200mg; FAT: 11g
Souce: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master