Teriyaki Strips

Servings 6 people


  • 1 pound flank steak cut into 1-inch strips
  • 1/2 cup low sodium soy sauce
  • 1/2 cup red wine or use red grape juice with a splash or apple cider vinegar
  • 2 cloves garlic pressed
  • 2 tablespoons honey
  • 2 tablespoons ginger freshly grated


  • DO-AHEAD TIP: Marinate steak strips for 2 hours (see recipe).
  • Place steak strips in a large zipper-topped plastic bag.
  • In a medium bowl, combine remaining ingredients (soy sauce through gingerroot).
  • Pour mixture over steak strips; seal bag and refrigerate for 2 hours.
  • In a medium indoor grill pan over medium heat, grill steak strips for 5 minutes per side.


SERVING SUGGESTION: Brown rice and steamed broccoli spears.
VEGETARIAN: Use portabella mushrooms instead of beef.
GLUTEN FREE: Make sure soy sauce and wine (or juice/vinegar) are gluten-free.
NUTRITION: Per Serving Calories: 256, Total Fat 8g, Cholesterol 73mg, Sodium 1641mg, Total Carbohydrates 16g, Dietary Fiber 1g, Protein 32g Points: 7
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