Beef Teriyaki

This is a better-for-you version of beef teriyaki – an Asian dish that is well-known here in the United States. You can also substitute the beef in this dish for chicken breast or tofu. Or, use the teriyaki as a sauce for cooked vegetables.

Nutrition Facts

Serving Size: 1/2 cup

  • Calories 295
  • Carbohydrate 6 g
  • Protein 31 g
  • Fat 15 g
  • Saturated Fat 4 g
  • Dietary Fiber 0 g
  • Cholesterol 50 mg
  • Sodium 435 mg

This Recipe Serves 6


¼ cup sake
¼ cup light soy sauce
Juice of 1 lemon (about ¼ cup)
1 tablespoon sesame oil
1 tablespoon agave nectar
1-inch piece ginger, thinly sliced
3 large garlic cloves, peeled
2 scallions, trimmed and knotted together or lightly crushed
Freshly crushed black pepper
1 teaspoon tapioca starch or cornstarch, diluted with 2 tablespoons water
2 tablespoon grapeseed oil
2 pounds flank steak (often labeled “London broil”)


  1. In a saucepan, add the sake, soy sauce, lemon juice, sesame oil, agave nectar, ginger, garlic, scallions, and pepper, and cook over low heat. Simmer until heated through. Stir in the tapioca starch continuously until the sauce is slightly thickened. Remove sauce from the heat, and cool.
  2. Use 2 tablespoons of the sauce to season the steak.
  3. Add the oil to a large nonstick skillet. When it starts to smoke, add the steak, and pan-fry over medium heat, until golden, about 5 minutes per side. Remove from heat, and serve hot, otpped with remaining teriyaki sauce.

From Asian Flavors Diabetes Cookbook by Corinne Trang

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