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Have you made Honey-Soy Steak Strips Over Basmati?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Indian
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Honey-Soy Steak Strips Over Basmati

Date Added: November 23, 2009


1/2 Pound Steak 1/4" thick
1 Green Bell Pepper strips
2 Cups Basmati Rice cooked
2 Tablespoons Soy Sauce ;
2 Tablespoons Honey Or Maple Syrup
1 Teaspoon Ground Ginger to taste
1 Teaspoon Garlic Powder scant
1 Teaspoon Lemon Juice to taste (2 to 4)
1/4 Teaspoon Red Pepper
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1. Combine the marinade ingredients, and the meat.

2. Marinate in the fridge overnight. Cut the pepper in thin strips and fry in a skillet over medium heat for about 2 minutes.

3. Add the marinated steak, and stir-fry until meat is no longer pink.

4. Add the marinade juices and 1 cup of water to the skillet and bring to a boil.

5. Simmer until the liquid is reduced to about 1/3.

6. Arrange steak strips over the basmati, and drizzle the liquid from the frying pan on top.

7. Notes: The marinade from this recipe was based on that of a "Healthy Meals in Minutes" Steak Kebab recipe.

8. The original had 146 calories and 4 grams of fat per serving.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Soy, Gluten, Bell Pepper, MSG, Rice, Sulfites, Garlic, Natural Sweeteners, Fructose Malabsorption, Beef allergies.
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