Beef With Green Beans

Cut beef into about 1/8′ - 1/4′ thick and about 1′ long. (This is easief if the meat is slightly frozen.) Refrigerate until needed. Mix soy sauce, cornstarch, salt, and sherry well. Pour over the meat. Mix lightly and let set at room temperature for about 1/2 hour or refrigerate for several hours or overnight. Drain well, reserving the marinade. Spread oil over the bottom of a fry, stirring fredquently, until the meat occasionally, until both well coated with the sauce. Cover and cook, stirring occasionally, until both well coated with the sauce. Cover and cook, stirring occasionally, until beans are crisp-tender. Serve about 3/4 cup per serving over rice or noodles. Food Exchanges per serving: 2 VEGETABLES EXCHANGES 2 LEAN MEATS EXCHANGES; CAL: 155; CHO: 10; PRO: 15gm; FAT: 6gm; LOW-SODIUM DIETS: Omit salt and soy sauce. Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D. Brought to you and yours via Nancy O’Brion and her Meal-Master —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008