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
Yaki Niku
Featured in the Honolulu Star-Bulletin on December 3, 2008.
Ingredients:
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
