Teriyaki beef stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | FLANK STEAK |
| ¼ | cup | SOY SAUCE |
| ¼ | cup | WATER |
| 2 | tablespoons | HONEY |
| 4 | eaches | CLOVES GARLIC, MINCED |
| ½ | teaspoon | GINGER |
| 1 | teaspoon | OIL |
| 1 | each | ONION, CHOPPED |
| 2 | cups | BROCCOLI, CHOPPED |
| 1 | each | GREEN PEPPER, CHOPPED |
| 1 | each | TOMATO, CHOPPED |
Directions
TRIM FAT FROM BEEF. CUT INTO STRIPS. COMBINE SOY SAUCE, WATER, HONEY, GINGER AND GARLIC IN A SHALLOW PAN OR DISH. ADD MEAT AND TURN TO COAT.
COVER AND REFRIGERATE FOR 30 MINUTES TO ONE HOUR. ADD OIL TO A WOK OR STIR FRY PAN AT MEDIUM HIGH HEAT. ADD STEAK AND VEGETABLES EXCEPT FOR TOMATO AND COOK FOR 3 TO 5 MINUTES. ADD TOMATO AND COOK FOR ADDITIONAL 3 MINUTES OR UNTIL DONE. SERVES FOUR. PER SERVING: 414 CALORIES, 20 % FAT - 9⅕ gm FAT.