Beef Sirloin, Teriyaki Lc-4.6/sethnic- japanese, ethnic- oriental, meat- beef 2 lb beef sirloin steak; 1/2 inch thick 1/2 cup soy sauce 1/2 cup sherry, dry 1 tsp ginger root; grated, 1/2 tsp ground 1/2 tsp garlic; minced 1 tbs onion; grated 1 tbs Splenda, bulk Slice steak diagonally across grain 1/8 inch think. Combine remaining ingredients with beef slices and marinate 1 to 2 hours. Preheat broiler. Thread meat on metal or bamboo skewers accordion style and broil 30 seconds over wire rack in broiler pan. Strain marinades, heat, and serve in individual bowls to use as dip for teriyaki. NYC Nutrition Analysis (per serving or yield unit): water=191.7 g; calories=574.2; protein=45.75 g; total fat=36.76 g; carbohydrate=4.93 g; dietary fiber=0.32 g; ash=7.12 g; calcium=27.89 mg; phosphorus=461.4 mg; iron=6.06 mg; sodium=1859 mg; potassium=868.3 mg; magnesium=62.39 mg; zinc=8.38 mg; copper=0.24 mg; manganese=0.4 mg; thiamin=0.29 mg; riboflavin=0.51 mg; niacin=8.03 mg; pantothenic acid=0.84 mg; vitamin B6=0.94 mg; folate=21.64 ug; vitamin B12=6.53 ug; vitamin C=0.3 mg; saturated fat=14.65 g; monounsaturated fat=15.67 g; polyunsaturated fat=1.44 g; cholesterol=152 mg; alcohol=4.71 g; selenium=42.05 ug; refuse=3.98%; %cal as carb:prot:fat=4:34:62; WW Pts=14.48; (complete analysis) |
