This looks like a lot of instructions, but it actually goes together rather quickly. It’s good when you’re missing Chinese food, which is generally full of added sugar and starch.
YIELD: 3 servings, each with 19 grams of carbohydrates and 6 grams of fiber, for a total of 13 grams of usable carbs and 34 grams of protein.
INGREDIENTS:
- 2 tablespoons soy sauce
- 3 tablespoons dry sherry
- 1 or 2 cloves garlic, crushed
- 1 pou nd ground beef
- Peanut oil or other bland oil for stir-frying
- 1/2 cup coarsely chopped walnuts
- 2 cups frozen crosscut green beans, thawed, or 2 cups frozen broccoli “cuts” , thawed
- 1 medium onion, sliced
- 1 1/2 teaspoons grated fresh ginger
INSTRUCTIONS:
- In a bowl, combine 1 tablespoon soy sauce, 4 1/2 teaspoons sherry, and the garlic. Add the ground beef and, with clean hands, mix the flavorings into the meat. (Remember the Law of Stir-Frying: Have everything chopped, thawed, sliced, and prepped before you start cooking!)
- Heat 2 to 3 tablespoons oil in a wok or large, heavy skillet over high heat. Put the walnuts in the skillet and fry for a few minutes, until crispy. Drain and put aside.
- Using the same oil, stir-fry bite-size chunks of the ground beef mixture until done through. Lift out the beef, and drain.
- Pour the oil and fat out of the skillet, and put a few tablespoons of fresh oil in. Heat it up over high heat, and add the green beans, onion, and ginger. Stir-fry until the vegetables are tender-crisp.
- Add the beef back to the pan, and stir everything up. Stir in the remaining soy sauce and sherry, and another clove of crushed garlic if you like.
- Serve without rice for you and on top of rice for the carb-eaters in the family. Sprinkle the toasted walnuts on top of each serving, and pass the soy sauce at the table for those who like more.
