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| 2 x ca. 450 g | Flank steak (about 2 large steaks) |
| 1 Tasse | white wine dry |
| 1/2 Tasse | soy sauce Low-sodium |
| 2 Esslöffel | onions minced |
| 1 | cloves garlic minced |
| 1 Esslöffel | Lemon juice; freshly squeezed |
| 2 Esslöffel | honey |
| 1 Dose | (10.5-oz) beef broth; unsalted -or |
| 1 Tasse | Homemade beef broth |
| 1 Teelöffel | Ginger root; minced or grated |
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Slice steaks diagonally across the grain into 1/2 x 1-inch strips and place in a shallow pan or large bowl. Mix remaining ingredients and pour over meat. Let marinate 1 to 2 hours, turning 3 or 4 times. Thread strips on skewers and grill until meat reaches desired degree of doneness. Yield: 12 servings
One Serving = 2 ounces Calories: 110 Protein: 13 g Fat: 5 g Carbohydrate: 0 g Fiber: trace Cholesterol: 38 mg Sodium: 229 mg Potassium: 197 mg. Exchange: 2 Lean Meat
Nutritional Guide and Cookbook, " by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Brown
From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,
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