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Beef Teriyaki recipe



1/2 pound sirloin, cut for stir-fry or substitute chicken
1 teaspoon toasted sesame oil
1/2 medium onion, sliced (1 cup)
2 medium garlic cloves, crushed
1/4 pound sliced button mushrooms (1 1/2 cups)
1/4 cup thinly sliced carrots
1/4 cup drained cut water chestnuts
1/4 cup low-salt teriyaki sauce

Cut beef into strips, 3 inches long and 1/4 inch wide, if not already cut. Heat sesame oil in a nonstick skillet or wok on high heat. Add onion, garlic, carrots, water chestnuts and mushrooms. Stir-fry 2 minutes over high head. Add beef and stir-fry 1 minute longer Add teriyaki sauce and toss with meat and vegetables over heat for 1 minute. Makes 2 servings.


Per serving: 336 calories, 44.3 g protein, 14.2 g carbohydrate, 12.4 g fat, 5.2 g saturated fat, 33 percent of calories as fat

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Content copyright © 2013 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.



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