Teriyaki Beef Stir-Fry – Beef

3/4 lb FLANK STEAK

1/4 c SOY SAUCE

1/4 c WATER

2 tb HONEY

4 ea CLOVES GARLIC, MINCED

1/2 ts GINGER

1 ts OIL

1 ea ONION, CHOPPED

2 c BROCCOLI, CHOPPED

1 ea GREEN PEPPER, CHOPPED

1 ea TOMATO, CHOPPED

TRIM FAT FROM BEEF. CUT INTO STRIPS. COMBINE SOY SAUCE, WATER, HONEY, GINGER AND GARLIC IN A SHALLOW PAN OR DISH. ADD MEAT AND TURN TO COAT. COVER AND REFRIGERATE FOR 30 MINUTES TO ONE HOUR. ADD OIL TO A WOK OR STIR FRY PAN AT MEDIUM HIGH HEAT. ADD STEAK AND VEGETABLES EXCEPT FOR TOMATO AND COOK FOR 3 TO 5 MINUTES. ADD TOMATO AND COOK FOR ADDITIONAL 3 MINUTES OR UNTIL DONE. SERVES FOUR. PER SERVING: 414 CALORIES, 20 % FAT – 9.2 gm FAT.

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