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

Gallery

Recipe Summary

active:
30 mins
total:
30 mins
Servings:
5
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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; 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.
Advertisement

Reviews (2)

Read More Reviews
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
Advertisement