Beef Teriyaki



	Beef Teriyaki appetizers, beef, diabetic, japanese 2 lb flank steak (about 2 large steaks) 1 cup dry white wine 1/2 cup low-sodium soy sauce 2 tablespoon onion, minced 1 garlic clove, minced 1 tablespoon lemon juice, freshly squeezed 2 tablespoon honey 10 1/2 oz can beef broth, unsalted or: 1 cup homemade beef broth 1 teaspoon ginger root, minced or grated Slice steaks diagonally across the grain into 1/2 x 1-inch strips and place in a shallow pan or large bowl. Mix remaining ingredients and pour over meat. Let marinate 1 to 2 hours, turning 3 or 4 times. Thread strips on skewers and grill until meat reaches desired degree of doneness. Yield: 12 servings One Serving = 2 ounces Calories: 110 Protein: 13 g Fat: 5 g Carbohydrate: 0 g Fiber: trace Cholesterol: 38 mg Sodium: 229 mg Potassium: 197 mg Exchange: 2 Lean Meat Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown