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Beef Teriyaki
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Servings: 5

1 pound beef boneless sirloin steak
1/2 cup soy sauce
1/4 cup dry sherry, white wine or chicken broth
1 tablespoon vegetable oil
2 tsp chopped gingerroot or 1/2 tsp ground ginger
1 teaspoon sugar
1 clove garlic, chopped

1. Trim fat from beef steak; cut beef into 3/4-inch cubes. Place beef in glass or plastic bowl. Mix remaining ingredients; pour over beef. Cover and refrigerate, stirring occasionally, at least 1 hour.
2. Thread 6 beef cubes on each of 5 skewers; brush with marinade. Set oven control to broil. Broil kabobs with tops about 4 inches away from heat 5 to 6 minutes; turn. Brush with marinade; broil until done, 5 to 6 minutes longer.

Nutritional Information Per Serving:
Calories: 100; Fat: 3 grams; Carbohydrates: 1 gram; Protein: 17 grams; Sodium: 240 mg; Cholesterol: 45 mg
Exchanges: 2-1/2 Very Lean Meat

The Diabetic Gourmet Magazine

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