“Here’s a quick, easy hamburger stir-fry that uses ground meat instead of the traditional beef strips. It has a nice sauce and is different enough to feel like a treat for the taste buds!” —Kathi and John Horst, Westfield, New York
Taste of Home
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon ground mustard
- 1/3 cup cold water
- 1/3 cup reduced-sodium teriyaki sauce
- 1 pound lean ground beef 90% lean
- 1 package frozen asparagus stir-fry vegetable blend 16 ounces
- 1 medium onion halved and thinly sliced
- 2 teaspoons canola oil
- 2 cups hot cooked rice
- 2 teaspoons sesame seeds
- julienned green onions optional
- In a small bowl, combine sugar, cornstarch and mustard. Stir in water and teriyaki sauce until smooth; set aside.
- In a large nonstick skillet or wok over medium heat, cook beef until no longer pink, 5-7 minutes, breaking into crumbles; drain and set aside. In the same pan, heat oil over medium heat; add vegetable blend and onion. Cook and stir until crisp-tender, 6-8 minutes.
- Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add beef; heat through. Serve with rice. Sprinkle with sesame seeds and if desired, top with green onions.
1 each: 399 calories, 12g fat (4g saturated fat), 56mg cholesterol, 516mg sodium, 42g carbohydrate (9g sugars, 3g fibre), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.