Ingredients
- 4 cups low-sodium chicken broth
- 2 thin slices fresh gingerroot
- 1 clove garlic, minced
- 3 cups bite-size napa (Chinese) cabbage pieces
- 3 cups fresh spinach, stems removed
- 1 pound raw beef flank steak, cut into paper-thin slices
- Chinese hot sauce, to taste
- Low-sodium soy sauce (optional)
Directions
Combine chicken broth, gingerroot, and garlic in large saucepan. Bring to boil over high heat. Add napa cabbage, spinach, sliced beef, and hot sauce. Continue to cook over medium heat until meat is tender. Serve from saucepan with ladle or slotted spoon. Pass soy sauce for dipping, if desired. Serve with rice or noodles. Makes 4 servings.
Nutrition Facts
- One serving = 3 medium-fat meats + 1 vegetable
- Calories per serving = 261
- Protein 20 g
- Carbohydrates 4 g
- Fat 18 g
- Sodium 241 mg
- Cholesterol 74 mg
Excerpted From:
From Fast and Simple Diabetes Menus. Copyright © 2004 by Betty Wedman-St. Louis. All Rights Reserved. Used by arrangement The McGraw-Hill Companies.
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