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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

162.1 calories; protein 13.5g 27% DV; carbohydrates 17.9g 6% DV; exchange other carbs 1; dietary fiber 2g 8% DV; sugars 6.2g; fat 4.3g 7% DV; saturated fat 1g 5% DV; cholesterol 27.7mg 9% DV; vitamin a iu 4576.8IU 92% DV; vitamin c 36.4mg 61% DV; folate 36.8mcg 9% DV; calcium 44.6mg 5% DV; iron 2mg 11% DV; magnesium 27.1mg 10% DV; potassium 454mg 13% DV; sodium 481mg 19% DV.

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
Loved this recipe Read More
Rating: 5 stars
It was delicious and spicy. I will try without the red pepper for those who don't like it hot Read More