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Teriyaki Beef served on bed of Sweet Mashed Potatoes (David Biron)

Prep Time :
35 min
Bake Time :
Makes :
4 servings
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This recipe is:

4 – 5 oz (140 g) lean cuts of steak, top sirloin

3 sweet potatoes

2 carrots cut in rounds

1/2 broccoli head cut into small individual pieces

6 mushrooms, sliced

1 bok choy, chopped

1/4 cup (60 mL) sesame oil

1/2 box of fresh coriander

1/8 cup (30 mL) low sodium soya sauce

4 tbsp (60 mL) SPLENDA® No Calorie Sweetener, Granulated

Teriyaki Sauce:

2 cups (500 mL) low sodium beef bouillon

1/2 cup (125 mL) low sodium soya sauce

6 tbsp (90 mL) SPLENDA® No Calorie Sweetener, Granulated

2 cloves of garlic

1 tbsp (15 mL) white and black sesame seeds

3 - 4 tbsp (45 - 60 mL) cornstarch



Sauté the carrots, broccoli, mushrooms and bok choy in the sesame oil for 2 - 3 minutes.  Add the coriander, soya sauce, and SPLENDA® Granulated. Cook for additional 1 - 2 minutes.

Peel and cut the sweet potatoes into quarters.  Boil the sweet potatoes until tender.  Purée the sweet potatoes in a food processor or blender. Set aside.

Prepare the steak to your taste and preference.  During the last minute of cooking, deglaze the meat with the teriyaki sauce.

Serve the steak over a purée of sweet potatoes.  Pour any remaining teriyaki sauce over the meal.  Pair this dish with vegetables glazed in soya sauce and your freshest coriander.

Teriyaki Sauce:

Combine all of the ingredients except the cornstarch and bring to a boil.

Once the mixture starts to boil, lower the heat and thicken the sauce by adding the cornstarch.  Stir over low heat for a few minutes, until sauce has reached desired consistency and thickness.

Nutrition Information

Amount per Serving

Serving Size:  1/4 recipe

Total Calories:  600

Calories from Fat:  230

Total Fat:  26 g

Saturated Fat:  6 g

Cholesterol:  95 mg

Sodium:  1770 mg

Total Carbohydrates:  40 g

Fibre:  6 g

Sugars:  9 g

Protein:  52 g

NOTE:  Nutrients based on recipe made with lean broiled top sirloin, low sodium beef broth and low sodium soy sauce.

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