1 1/2poundsflank steaktrimmed and cut into 1-inch strips
3cupslow sodium beef broth
1/2teaspoonfreshly ground black pepper
1/4cuplow sodium soy sauce
8ouncesfrozen mixed vegetables
In a slow cooker, place all ingredients except kale; stir well to combine.
Cover and cook on LOW for 6 to 8 hours or until beef strips are fork-tender and veggies are done. Stir in kale and cook until just wilted. Serve immediately and enjoy!!
LC SERVING SUGGESTION: Steamed broccoli spears and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture).SERVING SUGGESTION: Serve mashed russet potatoes instead of Faux-Tay-Toes.KOSHER: Make sure beef is certified kosher.GLUTEN FREE: Make sure broth and soy sauce are gluten free.NUTRITION: per serving: 380 Calories; 13g Fat; 47g Protein; 18g Carbohydrate; 4g Dietary Fiber; 85mg Cholesterol; 1286mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 3 Vegetable; 0 Fat. Points: 9