Title: Beef with Green Beans
Categories: Diabetic Entree Meat Vegetable
Yield: 4 Sweet ones

8	oz	Round of beef; with all visible fat removed before is weight
2	tb	Soy sauce
2	tb	Cornstarch;
1/3	ts	Salt;
1	tb	Vegetable oil;
1/4	c	Water;
1	lb	Frozen green bean; cut into 1" length

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

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