Beef Teriyaki Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: 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 ounce: Can Beef Broth, unsalted or:
1 cup: Homemade beef broth,
1 tsp: Ginger Root, minced or grated
Directions:
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
Source from luhu.jp
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
Source from luhu.jp