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Asian Beef Strips

 Asian Beef Strips
These tender sirloin strips from Joe Varga of Collingswood, New Jersey are marinated in a soy sauce mixture that gives them a wonderful Asian flavor. For a more ethnic version, you could use Japanese rice wine (sake). The beef strips can also be grilled.
2 ServingsPrep: 15 min. + marinating Broil: 5 min.


  • 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


  • Flatten each strip of steak to 1/8-in. thickness. 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.
  • 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. Yield: 2 servings.
Nutritional Facts: 3 ounces cooked beef (calculated without rice) equals 195 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 436 mg sodium,

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Asian Beef Strips (continued)

Nutritional Facts: 8 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.