09 Feb Teriyaki Beef
- 3/4 cup cold water
- 1/3 cup brown sugar, lightly packed
- 1/4 cup less sodium soy sauce
- 2 garlic cloves, minced
- 3 tbsp mirin sweet rice wine*
- 1 tbsp cornstarch
- 1 tsp finely grated fresh ginger
- chopped green onion (optional)
- 2 tsp vegetable oil
- 1 lb top sirloin beef or other lean beef, cut into ½-inch thin strips
In a medium saucepan, combine all sauce ingredients. Heat over medium heat, whisking occasionally until sauce boils and thickens. Cover and set aside.
In a large skillet, heat oil over medium-high heat. Add beef and sauté until browned. Transfer to a serving dish. Pour sauce over beef and toss to coat. Top with chopped green onion, if desired.
Note: Freeze portions of Teriyaki Beef into zipper closure freezer bags. To serve, simply re-heat and serve with a veggie and brown rice for a complete meal.
Reduce calories to 210 and sugars to 3g per serving by substituting brown sugar with artificial sweetener.
Reduce sodium to approximately 315mg by using Not Too Much Sodium Soy Sauce recipe.
*If you don’t have mirin, dissolve 1/4 teaspoon sugar in 3 tablespoons white wine or sherry.
Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.3.285©, 2016. Optional ingredients are not included. All nutrition information should be considered approximate.