Teriyaki Beef Soup

By melanieroe

Makes: 4 servings

Nutrition Facts Per Serving:
Calories 223
Total Fat (g) 7
Saturated Fat (g) 2
Monounsaturated Fat (g) 2
Polyunsaturated Fat (g) 1
Cholesterol (mg) 34
Sodium (mg) 889
Carbohydrate (g) 21
Total Sugar (g) 4
Fiber (g) 2
Protein (g) 17
Vitamin A (DV%) 0
Vitamin C (DV%) 62
Calcium (DV%) 6
Iron (DV%) 16
Diabetic Exchanges
Starch (d.e.) 1
Vegetables (d.e.) 1
Very Lean Meat (d.e.) 2
Fat (d.e.) 1

Ingredients

• 8 ounces boneless beef sirloin steak
• 1 tablespoon cooking oil
• 2 14-ounce cans lower-sodium beef broth
• 1 cup water
• 1 cup bite-size strips carrot (2 medium)
• 1/3 cup long-grain rice
• 1 tablespoon grated fresh ginger
• 3 cloves garlic, minced
• 2 cups coarsely chopped broccoli
• 1/4 cup sliced green onion (2)
• 3 tablespoons teriyaki sauce
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon crushed red pepper

Details

Servings 4
Adapted from diabeticlivingonline.com

Preparation

Step 1

1. Trim fat from beef. Cut beef into bite-size strips. In a large skillet heat oil over medium-high heat. Cook and stir beef in hot oil for 2 to 3 minutes or until beef is brown. Remove beef with a slotted spoon; set aside.

2. In the same skillet combine broth, water, carrot, uncooked rice, ginger, and garlic. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until the carrot and rice are tender.

3. Stir in beef, broccoli, green onion, teriyaki sauce, sesame oil, and red pepper. Simmer, covered, for 3 minutes.

4. Makes 4 servings (6 cups)