Serving Size | ½ of recipe |
Calories | 214 |
Total Fat | 10 g |
Saturated Fat | 2.5 g |
Sodium | 669 mg |
Total Carbohydrate | 4 g |
Dietary Fiber | 0.5 g |
Protein | 25 g |
Ingredients | Measures |
---|---|
Reduced-sodium soy sauce | 2 tablespoons |
Rice wine vinegar | 2 tablespoons |
Sesame oil | 2 teaspoons |
Onion powder | ½ teaspoon |
Fresh ginger, finely chopped | 1 tablespoon |
Green onions, sliced | 2 |
Top sirloin steak, cut into two pieces | ½ pound |
Exchanges
3 lean meats; 1 fat
Side Suggestions: Quick Potato Salad
Boil 2 peeled Yukon gold potatoes for 20-25 minutes, until tender. Let cool for a few minutes, then cut them into ½-inch cubes. Gently toss potato cubes with a mixture of 1 tablespoon diced red onion, 1 tablespoon diced dill pickle, 1 tablespoon reduced-fat mayonnaise, and 1 teaspoon Dijon or other brown mustard. Season with ¼ teaspoon salt and freshly ground pepper to taste. Nutrition Info (for ½ of recipe): 173 calories; 35 g carbohydrate; 3 g protein; 2.5 g fat (0.5 g sat); 3 g fiber; 444 mg sodium. Exchanges: 1.5 starches; 0.5 fat.
Side Suggestions: Sliced Tomatoes
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