For a more ethnic version of this recipe, soak the beef strips in Japanese rice wine (sake). The beef also can be grilled for a little change-of-pace flavor. This is one recipe that’s ideal for small households.
—JOE VARGA COLLINGSWOOD, NJ
PREP: 15 MIN. + MARINATING • BROIL: 5 MIN. • MAKES: 2 SERVINGS
1/2 pound beef top sirloin steak, cut into 1/4-inch strips
2 green onions, thinly sliced
1/4 cup reduced-sodium soy sauce
3 tablespoons sugar
2 tablespoons white wine or unsweetened apple juice
4 garlic cloves, minced
1 tablespoon sesame seeds
1 teaspoon sesame oil
1/4 teaspoon pepper
Hot cooked rice, optional
1. Flatten each strip of steak to 1/8-in. thickness.
2. In a large resealable plastic bag, combine the onions, soy sauce, sugar, wine, garlic, sesame seeds, oil and pepper; add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade.
3. Place beef on a small broiler pan. Broil 3-4 in. from the heat for 2-3 minutes on each side or until meat reaches desired doneness. Serve with rice if desired.
PER SERVING 195 cal., 7 g fat (2 g sat. fat), 63 mg chol., 436 mg sodium, 8 g carb., trace fiber, 23 g pro. Diabetic Exchanges: 3 lean meat, 1/2 starch.