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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 305.3
  • Total Fat: 12.9 g
  • Cholesterol: 85.1 mg
  • Sodium: 709.5 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 37.5 g

View full nutritional breakdown of DIABETIC Grilled flank Steak with Vegetables calories by ingredient
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DIABETIC Grilled flank Steak with Vegetables

Submitted by: RD03875

Introduction

You can serve this with rice, noodles or potatoes.
NOTE, I used regular water not found in the Spark data base
I used Nonstick Cooking Spray not found in the Spark Data base
You can serve this with rice, noodles or potatoes.
NOTE, I used regular water not found in the Spark data base
I used Nonstick Cooking Spray not found in the Spark Data base

Number of Servings: 4

Ingredients

    1/4 cup Lite Soy Sauce
    2 TBS white cooking wine
    1 tsp Brown Sugar,
    1 TBS minced Ginger Root,
    3 cloves minced Garlic,
    3 TBS Water
    1 1/2 lbs Flank Steak
    nonstick cooking spray
    3 green onions
    1 cup sliced Mushrooms
    1 cup sliced red bell Peppers
    1 cup Broccoli, florets
    1 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend,

    Rice, noodles or potatoes

Directions

In a bowl, combine low-sodium soy sauce, cooking wine, brown sugar, minced garlic, fresh minced ginger root and water. Pour over flank steak and marinate for 1 or more hours, turning occasionally.

Grill or broil steak on each side to desired doneness, turning once. Brush with marinade while cooking.

Meanwhile, in a large skillet sprayed with nonstick vegetable cooking spray, over medium-high heat, add green onions, mushrooms and red bell peppers.
Saute for 2 minutes and add broccoli florets.
Add 1 TBS of water, cover and cook vegetables until broccoli is tender.
Remove from heat. Sprinkle salt-free seasoning blend over vegetables

Slice the flank steak very thin, cutting diagonally across the grain.

Serve vegetables with hot brown rice and flank steak slices.

Number of Servings: 4

Recipe submitted by SparkPeople user RD03875.






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