1 tbsp. margarine or butter	1 lb. boneless beef top round steak, cut into thin strips	� cup chopped onion
1/8 tsp. salt	3 cups thinly sliced small red potatoes	2 cups frozen green beans
� tsp. dried thyme leaves	� tsp. pepper	1 tsp. Worcestershire sauce
1 cup beef broth	1 tsp. cornstarch	� cup chopped fresh parsley

1. Melt margarine in large nonstick skillet over medium-high heat. Add beef and onion to skillet and sprinkle with salt; cook and stir 4 to 6 minutes or until beef is brown. Remove beef mixture from skillet; cover to keep warm.
2. In same skillet, combine potatoes, green beans, thyme, pepper, Worcestershire sauce and � cup of the broth. Bring to a boil. Reduce heat to medium-low; cover and simmer 15 to 20 minutes or until vegetables are tender, stirring occasionally.
3. In small bowl, combine remaining broth and cornstarch; blend well. Add beef mixture, cornstarch mixture and parsley to skillet; cook and stir until bubbly and thickened.

Ingredient substitution:
One tbsp. chopped fresh thyme leaves can be substituted for dried.

Kitchen tip:
Freeze meat 30 to 60 minutes or until icy before cutting across the grain into thin strips.

Serving suggestion:
Complete this meal with breadsticks, Caesar salad and warm apple pie.

Serving size: 1� cups
Calories: 340
Calories from fat: 60
Dietary exchanges: 2� starch, 1 vegetable, 2� very lean meat, � fat OR 2� carbohydrate, 1 vegetable, 2� very lean meat, � fat