Teriyaki Beef Soup

CARB GRAMS PER SERVING: 21

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Nutrition Facts Per Serving:

Calories223
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

8	ouncesboneless beef sirloin steak
1	tablespooncooking oil
2	14-ounce canslower-sodium beef broth
1	cupwater
1	cupbite-size strips carrot (2 medium)
1/3	cuplong-grain rice
1	tablespoongrated fresh ginger
3	clovesgarlic, minced
2	cupscoarsely chopped broccoli
1/4	cupsliced green onion (2)
3	tablespoonsteriyaki sauce
1	teaspoontoasted sesame oil
1/4	teaspooncrushed red pepper

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)