Beef Oriental Rice
1 1/2 pounds lean round steak
1/4 teaspoon minced onion
1/4 teaspoon minced garlic
1 tablespoon low sodium soy sauce
1/4 cup water
1/8 teaspoon coarsely ground pepper
1 low sodium beef bouillon cube
1 1/2 cups hot water
1 16 ounce package frozen broccoli florets
1 16 ounce package frozen cauliflower florets
1/2 cup julienned carrot
2 1/2 cups sliced fresh mushrooms
1/2 cup sliced water chestnuts
1/2 cup chopped celery
4 cups cooked white rice
Preheat oven to 350F. Add round steak to baking pan, sprinkle with onion, garlic, soy sauce, 1/4 cup water and pepper; bake for 30 minutes. Remove meat from oven and cut into bite sized pieces. In a large saucepan, dissolve bouillon cube in 1 1/2 cups hot water. Add remaining ingredients, except the rice and heat to boiling; reduce heat and simmer 15 minutes. Add the steak and simmer 15 minutes. Serve over 2/3 cup rice. Serves 6.
Nutritional Information Per Serving; 1/6 of recipe:
Calories: 349, Fat: 5.2 g, Cholesterol: 55.9 mg, Sodium: 186 mg, Protein: 34 g, Carbohydrate: 40.8 g
Diabetic Exchanges: 2 Vegetable, 2 Bread, 3 Meat
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