Teriyaki sauce and ginger add Asian flavor to this beef, rice and vegetable soup. It's a filling meal, yet has under 200 calories per serving. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • If desired, partially freeze steak for easier slicing. Trim fat from steak. Cut steak into thin bite-size strips. In a large saucepan, cook and stir steak and shallot in hot oil over medium-high heat for 2 to 3 minutes or until beef is brown. Remove beef mixture with a slotted spoon; set aside.

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  • In the same saucepan, combine the broth, water, apple juice, carrots, uncooked brown rice or barley, teriyaki sauce, ginger, garlic and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

  • Stir in broccoli and the beef mixture. Bring to boiling; reduce heat. Simmer, covered, for 3 to 5 minutes or until rice and vegetables are tender.

Nutrition Facts

162 calories; 4.3 g total fat; 1 g saturated fat; 28 mg cholesterol; 481 mg sodium. 454 mg potassium; 17.9 g carbohydrates; 2 g fiber; 6 g sugar; 13.5 g protein; 4577 IU vitamin a iu; 36 mg vitamin c; 37 mcg folate; 45 mg calcium; 2 mg iron; 27 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/18/2019
Loved this recipe Read More
Rating: 5 stars
01/11/2019
It was delicious and spicy. I will try without the red pepper for those who don't like it hot Read More