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Oriental Beef with Teriyaki Vegetables

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  Beef top round steak/Bottom round 10 Ounce (1 Piece)
  Teriyaki sauce 2 Tablespoon
  Dry sherry 2 Tablespoon
  Minced pared ginger root 1 Teaspoon
  Garlic 1 Clove (5 gm), mashed
  Peanut oil/Vegetable oil 2 Teaspoon
  Shredded carrots 1 Cup (16 tbs)
  Shredded green cabbage 1 Cup (16 tbs)
  Thinly sliced onion 1 Cup (16 tbs)

1. Chill steak in freezer until slightly firm, 10 to 15 minutes (this makes slicing easier). Remove to cutting board and slice diagonally across the grain into 1/4-inch-thick strips. In large bowl combine teriyaki sauce, sherry, hoisin sauce, ginger, and garlic; add beef and toss to coat. Let stand at room temperature for 1 hour.
2. In 10-inch nonstick skillet heat oil; add vegetables and saute, stirring, until carrots are soft. Remove skillet from heat.
3. Preheat broiler. Remove meat from marinade, reserving marinade. Onto each of eight 8-inch wooden skewers thread 1/8 of the steak strips; set on rack in broiling pan and broil until done to taste.
4. While steak is broiling, add reserved marinade to sauteed vegetables and cook until mixture is thoroughly heated. Transfer vegetables to serving platter and top with skewers of steak.

Recipe Summary

Difficulty Level: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 888 Calories from Fat 336

% Daily Value*

Total Fat 38 g57.8%

Saturated Fat 1.8 g9.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 362.9 mg15.1%

Total Carbohydrates 41 g13.6%

Dietary Fiber 9.2 g36.6%

Sugars 16.1 g

Protein 90 g179.8%

Vitamin A 505.2% Vitamin C 37.6%

Calcium 9.7% Iron 5%

*Based on a 2000 Calorie diet

Oriental Beef With Teriyaki Vegetables Recipe