Beef teriyaki
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Flank Steak (about 2 large steaks) |
| 1 | cup | Dry White Wine |
| ½ | cup | Low-Sodium Soy Sauce |
| 2 | tablespoons | Onion, minced |
| 1 | Garlic Clove, minced | |
| 1 | tablespoon | Lemon Juice, freshly squeezed |
| 2 | tablespoons | Honey |
| 10½ | ounce | Can Beef Broth, unsalted or: |
| 1 | cup | Homemade beef broth |
| 1 | teaspoon | Ginger Root, minced or grated |
Directions
Slice steaks diagonally across the grain into ½ x 1-inch strips and place in a shallow pan or large bowl.
Mix remaining ingredients and pour over meat. Let marinate 1 to 2 hours, turning 3 or 4 times.
Thread strips on skewers and grill until meat reaches desired degree of doneness.
Yield: 12 servings
One Serving = 2 ounces Calories: 110 Protein: 13 g Fat: 5 g Carbohydrate: 0 g Fiber: trace Cholesterol: 38 mg Sodium: 229 mg Potassium: 197 mg
Exchange: 2 Lean Meat
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown