Beef Teriyaki

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This classic stir fry is your to-go dish when you want something flavorful and filling. It features tender sirloin strips and fresh broccoli florets simmered in a thick teriyaki and sugar sauce. Ingredients are adjusted to conform to a renal diet plan.

Although most people would think of a particular dish when teriyaki is mentioned, it is actually a cooking technique wherein foods are broiled or grilled with a glaze of soy sauce, sugar and mirin. The word teriyaki comes from the word “teri,” which refers to the shine or luster given by the sugar content, and “yaki,” which means grilling or broiling.

Teriyaki has become popular in the United States. However, teriyaki in the United States refers to a type of sauce that is put in meats that are not particularly broiled or grilled. Any dish made with a teriyaki-like sauce is described as teriyaki in North America.

Fish such as tuna, trout, mackerel and salmon is mainly used in teriyaki dishes in Japan. Meanwhile, white and red meat like chicken, beef, lamb and pork is more often used in the United States.

Makes 4 servings

Ingredients

¾ pound sirloin steak, cut into strips
¼ cup low-sodium teriyaki sauce
½ cup water
1 tablespoon sugar
1 tablespoon cornstarch dissolved in 1 tablespoon water
16 ounces fresh broccoli florets

Instructions

* Spray a large skillet with non-stick cooking spray and place over medium-high heat. Cook beef strips for 7 to 8 minutes, stirring occasionally.

* Combine teriyaki sauce, water, sugar, cornstarch and mix well.

* Stir in broccoli and cornstarch mixture, stirring frequently. Bring to a boil. Reduce heat to medium and cook for 7 to 8 minutes or until vegetables are tender and sauce thickens.

Serve over rice or udon.

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