Beef teriyaki

Yield: 2 servings

Measure 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 \N 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

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

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