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  Beef teriyaki
 
Yield: 2 Servings
 
2 lb Flank Steak (about 2 large -steaks)      1 c Dry White Wine
1/2 c Low-Sodium Soy Sauce      2 tb Onion minced
1 Garlic Clove minced      1 tb Lemon Juice freshly -squeezed
2 tb Honey      10 1/2 oz Can Beef Broth unsalted or:
1 c Homemade beef broth      1 ts Ginger Root
 minced or -grated 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: BEEF TERIYAKI STIR-FRY Categories: Meats, Beef/veal, Japan Yield: 4 Servings 1 c Parboiled rice 1 Garlic clove 1 Gingerroot; sliced, peeled - 1 inch diameter, 1/4 inch - thick 1 bn Green onion 1 Bag carrots; (15 oz) 8 oz Chinese pea pods 1 md Red pepper 8 oz Cooked beef rib roast; in - 1 pieces 3 tb Salad oil 1/2 c Teriyaki sauce 2 ts Cornstarch 1 cn Water chestnuts; drained; - (5 oz) In 2-quart saucepan, prepare rice as label directs. Meanwhile, with flat side of knife, crush garlic clove. Mince gingerroot. Cut green onion into 1 inch long pieces. Thinly slice carrots. Remove tough strings from each Chinese pea pod; cut each lengthwise in half. Thinly slice red pepper. Cut beef into paper-thin slices, about 3 by 1". In 10 inch skillet over medium-high heat in hot salad oil cook garlic until golden; discard garlic. Add ginger and green onions are golden stirring occasionally. Add carrots; cook 3 minutes stirring occasionally. Add Chinese pea pods and red pepper strips; cook stirring occasionally until vegetables are tender-crisp. In cup stir together teriyaki sauce and cornstarch. Add teriyaki mixture and 3/4 cup water to vegetables in skillet. Over high heat heat to boiling. Reduce heat to low; simmer 1 minute or until sauce is thickened slightly. Add beef slices and water chestnuts; heat through. Serve beef mixture over rice. Makes 4 main-dish servings. About 610 cal 29 f fat 48 mg chol 1465 mg sod.

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