Asian glazed steak and amazingly delicious potatoes

http://www.JewishWorldReview.com | A special dinner, but one that only takes minutes to make? Today's glazed steak fits the bill. Garlic, honey and fresh ginger give it a hint of the Orient. Potatoes simmered in broth flavored with toasted sesame oil make an easy side dish.

Complete the meal by opening a bag of ready-to-eat salad and adding croutons and low-fat dressing.

This meal contains 530 calories per serving with 30 percent of calories from fat.

COUNTDOWN

Start potatoes cooking.
Make steak.
Finish potatoes.

SHOPPING LIST

To buy: 12 ounces strip steak, 1 small piece fresh ginger, 1 small bottle low-salt soy sauce, 1 small bottle toasted sesame oil, -3/4 pound gold or yellow potatoes.
Staples: Garlic, honey; fat-free, low-salt chicken broth; salt; black peppercorns

GARLIC — AND GINGER — GLAZED STEAK

12 ounces strip steak
2 medium garlic cloves, crushed
2 teaspoons chopped fresh ginger
2 tablespoons honey
1 tablespoon low-salt soy sauce
2 teaspoons toasted sesame oil
Salt and freshly ground pepper

Remove visible fat from steak. Mix garlic, ginger, honey and soy sauce. Heat oil in a medium-size nonstick skillet over medium-high heat. Add steak and brown 3 minutes. Turn and sprinkle cooked side with salt and pepper. Brown second side 3 minutes. Lower heat to medium. Spread garlic mixture over steak and cover with a lid. Cook 3 minutes. A meat thermometer should read 145 degrees for rare, 160 degrees for medium or 170 degrees for well done. Carve across the grain and serve. Makes 2 servings.

Per serving: 348 calories (34 percent from fat), 13 g fat (3.6 g saturated, 6.7 g monounsaturated), 102 mg cholesterol, 36.8 g protein, 19.3 g carbohydrates, 0.1 g fiber, 363 mg sodium.

SIMMERED GOLDEN POTATOES

3/4 pound gold or yellow potatoes
1 cup fat-free, low-salt chicken broth
2 teaspoons toasted sesame oil
Salt and freshly ground pepper

Wash potatoes (do not peel); cut into 1/2-inch pieces. Place in a medium saucepan with broth and oil. Cover and simmer 15 minutes, or until potatoes are soft and liquid is absorbed. Add salt and pepper to taste. Makes 2 servings.

Per serving: 182 calories (23 percent from fat), 4.6 g fat (0.6 g saturated, 3.3 g monounsaturated), 0 cholesterol, 5.2 g protein, 31.3 g carbohydrates, 2.2 g fiber, 2 mg sodium.

Linda Gassenheimer's latest book is ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.)