DIABETIC Grilled flank Steak with Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup Lite Soy Sauce2 TBS white cooking wine 1 tsp Brown Sugar,1 TBS minced Ginger Root, 3 cloves minced Garlic, 3 TBS Water1 1/2 lbs Flank Steaknonstick cooking spray3 green onions1 cup sliced Mushrooms1 cup sliced red bell Peppers1 cup Broccoli, florets1 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend,Rice, noodles or potatoes
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.
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.
Nutritional Info 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
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