Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

30 mins
30 mins


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

1 1/3 cup
162 calories; protein 13.5g; carbohydrates 17.9g; dietary fiber 2g; sugars 6.2g; fat 4.3g; saturated fat 1g; cholesterol 27.7mg; vitamin a iu 4576.8IU; vitamin c 36.4mg; folate 36.8mcg; calcium 44.6mg; iron 2mg; magnesium 27.1mg; potassium 454mg; sodium 481mg.

1 lean protein, 1 starch, 1 vegetable