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Beef Vegetable Stir-Fry Recipe

With such robust flavor, no one will ever guess this super stir-fry is low in fat! So even folks not on restricted diets will find it appealing.

This recipe is:

Quick

Diabetic Friendly

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Beef Vegetable Stir-Fry Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

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Ingredients

1 pound lean ground round (90% lean)
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With Johnsonville Italian Sausage.
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1 medium onion, sliced
2 garlic cloves, minced
1 green pepper, julienned
4 ounces fresh mushrooms, sliced
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup reduced-sodium beef broth
2 tablespoons cornstarch
1/4 cup reduced-sodium soy sauce
3/4 teaspoon ground ginger

Directions

In a large skillet, stir-fry 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. Yield: 8 servings.

Nutritional Facts One serving (1 cup) equals 202 calories, 8 g fat (0 saturated fat), 38 mg cholesterol, 346 mg sodium, 11 g carbohydrate, 0 fiber, 16 g protein. Diabetic Exchanges: 2 meat, 2 vegetable.

Originally published as Beef Vegetable Stir-Fry in Country Woman September/October 1995, p36