Diabetes Forecast

The Healthy Living Magazine

Beef Teriyaki

Per Serving

Beef Teriyaki

Makes: 6 servings
Serving Size: 1/2 cup meat with sauce
Calories 295
Fat 15 g
Saturated Fat 4 g
Trans Fat 0 g
Carbohydrate 6 g
Fiber 0 g
Sugars 3 g
Cholesterol 50 mg
Sodium 435 mg
Potassium 445 mg
Protein 31 g
Choices: Carbohydrate 1/2, Lean Meat 4, Fat 1 1/2
  • Makes: 6 servings
  • Serving Size: 1/2 cup meat with sauce


1/4 cup sake
1/4 cup light soy sauce
Juice of 1 lemon (about 1/4 cup)
1 Tbsp. sesame oil
1 Tbsp. agave nectar
1-inch piece ginger, thinly sliced
3 large garlic cloves, peeled
2 scallions, trimmed and knotted together or lightly crushed
Freshly crushed black pepper
1 tsp. tapioca starch or cornstarch, diluted with 2 Tbsp. water
2 Tbsp. grapeseed oil
2 lbs. flank steak (often labeled “London broil”)


  1. In a saucepan, add the sake, soy sauce, lemon juice, sesame oil, agave nectar, ginger, garlic, scallions, and pepper, and cook over low heat. Simmer until heated through. Stir in the tapioca starch continuously until the sauce is slightly thickened. Remove sauce from the heat, and cool.
  2. Use 2 tablespoons of the sauce to season the steak.
  3. Add the oil to a large nonstick skillet. When it starts to smoke, add the steak, and pan-fry over medium heat, until golden, about 5 minutes per side. Remove from heat, and serve hot, topped with remaining teriyaki sauce. If desired, serve with sautéed spinach.

Adapted from Asian Flavors Diabetes Cookbook by Corinne Trang.

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