Beef Teriyaki
Ingredients
2 lb flank steak (about 2 large steaks)
1 cup dry white wine
1/2 cup low-sodium soy sauce
2 tbsp onion, minced
1 garlic clove, minced
1 tbsp lemon juice, freshly squeezed
2 tbsp honey
10 1/2 oz can beef broth, unsalted or:
1 cup homemade beef broth
1 tsp ginger root, minced or grated
Preparation
Slice steaks diagonally across the grain into 1/2 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
Servings: 2
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