Yaki Niku

Featured in the Honolulu Star-Bulletin on December 3, 2008.

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Ingredients:

Yaki Niku

  • 2 pounds thinly sliced sirloin
  • 8 large fresh mushrooms, sliced
  • 1 long eggplant, sliced
  • 4 cups chopped celery cabbage
  • 2 green peppers, sliced
  • Vegetable oil for frying

Directions:

Cut meat into 2 x 1-inch pieces. Arrange meat and vegetables on a large serving platter. At dining table, heat griddle; brush griddle with oil and quickly fry meat and vegetables. Serve with Yakiniku Dipping Sauce. Makes 6 servings.

Approximate Nutrient Analysis per serving (without sauce):
230 calories, 9 g fat, 2.5 g saturated fat, 75 mg cholesterol, 135 mg sodium, 10 g carbohydrate, 5 g fiber, 4 g sugar, 28 g protein

Approximate Nutrient Analysis per serving (with yaki niku dipping sauce):
350 calories, 9 g fat, 2.5 g saturated fat, 75 mg cholesterol, greater than 2800 mg sodium, 33 g carbohydrate, 5 g fiber, 25 g sugar, 33 g protein

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