Teriyaki beef stir-fry PDF Print E-mail

Teriyaki Beef Stir-Fry

Yield: 4 servings

1 (3/4 pound) flank steak
1/4 cup soy sauce
1/4 cup water
2 tablespoons honey
4 cloves garlic, minced
1/2 teaspoon ginger
1 teaspoon oil
1 onion, chopped
2 cups chopped broccoli
1 green bell pepper, chopped
1 tomato, chopped

Trim fat from beef. Cut into strips. (It is easiest to partially freeze the beef before slicing. It makes it so much easier - or thaw just to the point where it can be cut easily.)

Combine soy sauce, water, honey, ,ginger and garlic in a shallow dish. Add meat and turn to coat. Cover, and refrigerate for 30 minutes to 1 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 an additional 3 minutes or until done.

Per serving: 414 calories; 20% fat; 9.2 gm fat

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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