Grilled beef teriyaki

Makes 4 servings

Ingredients: 1 lb. flank steak or London broil, ½ cup teriyaki sauce, 1 clove garlic, minced, 1 tablespoon fresh ginger, grated, 2 tablespoons brown sugar, 5 teaspoons canola oil, divided, 1 large onion, sliced into strips, 2 large peppers, sliced into strips, 2 tomatoes, sliced into quarters, brown rice cooked.

Easy Modifications:

1. Gluten free and Sodium restricted: Use a Gluten Free, Low Sodium Teriyaki Sauce.
2. Low fat: Portion a 3-ounce serving.

Directions

1. Marinate the meat in teriyaki sauce, garlic, ginger, brown sugar, and 2 teaspoons canola oil for 2 hours or overnight. The meat is easier to slice if placed in the freezer for 20 minutes. Cut across the grain.

2. Sauté onion and peppers in 2 teaspoons canola oil until soft and brown.
3. Add tomatoes and cook until soft. Remove from pan, rinse pan and pat dry.4. In the pan, heat remaining 1 teaspoon canola oil until hot. Add beef, saving the marinade for later. Stir fry until cooked, approximately 8 minutes.
5. Add the vegetables to the pan. Add the marinade and simmer for 5 minutes.
6. Serve over cooked brown rice.

Nutrition Profile: Yield 4 servings. Analysis per serving (without rice).

Calories (kcal) 298.99
Protein (g) 21.39
Carbohydrates (g) 23.39
Total Dietary Fiber (g) 2.20
Total Sugars (g) 17.44
Added Sugar (g) 4.37
Fat (g) 13.16
Saturated Fat (g) 4.12
Cholesterol (mg) 48.15
Calcium (mg) 67.12Sodium (mg) 866.07