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Teriyaki Beef Stir-Fry


  • 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


  1. 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.)
  2. Combine soy sauce, water, honey, garlic and ginger in a shallow dish.
  3. Add meat and turn to coat.
  4. Cover, and refrigerate for 30 minutes to 1 hour.
  5. Add oil to a wok or stir fry pan at medium high heat.
  6. Add steak and vegetables, except for tomato, and cook for 3 to 5 minutes.
  7. Add tomato and cook for an additional 3 minutes or until done.

Yield: 4 servings

Per serving: 414 calories; 40% fat; 9.2 gm fat

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