Thai Stir Fry

[barbogold]

THAI STIR-FRY

Makes: 4 Servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Info: diabeticgourmet.com/book_archive/details/22.shtml

INGREDIENTS

- Oriental-flavored vegetable cooking spray
- 1 pound round steak, fat trimmed, cut into strips
- 8 green onions and tops, sliced
- 8 ounces broccoli florets
- 8 ounces carrots, thinly sliced
- 1/3 to 2/3 cup Thai peanut sauce
- 1/2 cup reduced-sodium, fat-free beef broth
- 2 teaspoons cornstarch
- 1 package (6.4 ounces) Thai coconut ginger rice, cooked, warm
- 1/4 cup finely chopped Cilantro
- 1/4 cup dry roasted peanuts, optional

DIRECTIONS

Spray large skillet with cooking spray; heat over medium heat
until hot. Saute beef until browned, about 5 minutes; remove
from skillet. Add onions, broccoli, and carrots and saute
until crisp-tender, 4 to 5 minutes. Stir in peanut sauce;
stir in combined broth and cornstarch; heat to boiling.
Boil until thickened, about 1 minute; stir in beef.

Serve mixture over rice; sprinkle
with cilantro and peanuts.

Nutritional Information Per Serving:
Calories: 289, Fat: 6.2 g, Cholesterol: 55 mg,
Sodium: 788 mg, Protein: 28 g, Carbohydrate: 30.1 g
Diabetic Exchanges: 3 Vegetable, 1 Bread, 3 Meat