Teriyaki beef stir-fry

Yield: 4 servings

Measure 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

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.

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