Beef Stew

This is a tasty recipe that is wholesome for anything but is especially diabetic-friendly. Made with thin-sliced beef and wholesome vegetables, you can even enjoy this stir-fry over a small portion of brown rice without jeopardizing your diet. Make the rice without salt or butter; the stir-fry will flavor it so you won't even notice.

Diabetic Stir-Fried Beef

Beef Stew

1 lb lean boneless top round steak, trimmed

2/3 cup water

1/4 cup chopped onion

3 tbsp reduced-sodium soy sauce

1 tsp beef-flavored bouillon granules

1 tsp Worcestershire sauce

1 clove garlic, minced

1/2 tsp salt

1/4 tsp black pepper

2 medium carrots, sliced diagonally

2 cups cauliflower flowerets

1 cup sliced fresh white mushrooms

1 pkg (6-oz) icy snow peas, thawed partially

1/4 cup water

1 tbsp cornstarch

Partially frost steak so it will be easier to cut diagonally across the grain into 1/4" strips; set aside.

In a large bowl combine the 2/3 cup of water, onion, soy sauce, bouillon granules, Worcestershire sauce, garlic, salt, and pepper, stirring well. Add the steak to the combination and stir well to coat. Cover and refrigerate for an hour, stirring after 30 minutes. Drain steak; sustain the marinade. Set steak aside.

In a medium saucepan cook the cauliflower and carrots in just sufficient water to cover them. Cook for 3 minutes once hot; drain and set aside.

Spray a wok or large skillet with nonstick cooking spray; heat at medium high for 2 minutes. Add the steak and stir-fry for about 3 minutes or until cooked through. Add the mushrooms to the steak and stir-fry other minute. Add the pea pods, carrots, and cauliflower; stir-fry other combine of minutes until the vegetables are crisp-tender.

Combine the reserved marinade, the 1/4 cup water and the cornstarch, stirring to blend well. Pour over the steak combination and stir-fry until thickened and bubbly.

Serve over hot brown rice that has been cooked without salt or butter.

Enjoy!

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