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Beef Sukiyaki

Yield 2 servings.

Ingredients

  • 1/4 pound lean, boneless beef sirloin steak
  • Vegetable cooking spray
  • 1 teaspoon peanut oil
  • 1/2 cup thinly sliced onion, separated into rings
  • 1/2 cup sliced carrot
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup sliced celery
  • 1/2 cup canned no-salt-added beef broth, undiluted
  • 2 teaspoons dry sherry
  • 1 1/2 teaspoons low-sodium soy sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup sliced green onions
  • 2 cups cooked long-grain rice (cooked without salt or fat)

Nutrition Information

  • calories 372
  • caloriesfromfat 14 %
  • fat 5.9 g
  • satfat 1.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 17.9 g
  • carbohydrate 59.8 g
  • fiber 0.0 g
  • cholesterol 35 mg
  • iron 0.0 mg
  • sodium 455 mg
  • calcium 0.0 mg

How to Make It

  1. Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion rings and carrot; saute 3 minutes or until vegetables are crisp-tender. Add steak, mushrooms, and celery; saute 3 minutes.

  2. Combine beef broth and next 4 ingredients, stirring well. Add broth mixture and green onions to skillet; cook, uncovered, 5 minutes or until liquid is absorbed. Spoon over rice.

Cooking Light Light Cooking for Two