Teriyaki Beef Salad Recipes
WARM TERIYAKI BEEF SALAD
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a measuring cup stir together soy sauce, vinegar, and Sherry. In a bowl toss steak with garlic, gingerroot, and 2 tablespoons soy sauce mixture and marinate while preparing vegetables.
- Discard stems from mushrooms and cut mushrooms and scallions into thin strips, keeping them separate. Peel cucumber and cut in half lengthwise. With a spoon scrape seeds from cucumber halves, discarding seeds, and cut each half crosswise into 1/4-inch-thick slices.
- In a large non-stick skillet heat 1 tablespoon oil over high heat until very hot but not smoking and brown steak, stirring frequently, until any liquid evaporates, about 3 minutes. Transfer steak to a clean bowl.
- In a skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté mushrooms, stirring occasionally, until liquid they give off is evaporated. Add scallions and bean sprouts and cook 1 minute. Remove skillet from heat and add steak, remaining soy sauce mixture, and water.
- In a large bowl toss together spinach, cucumber, and warm steak mixture. Divide salad among 2 plates.
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TERIYAKI BEEF SALAD - HEALTHY FOOD GUIDE
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- 1 Spray a large frying pan with oil and cook beef over a high heat for 4-5 minutes each side or until cooked as preferred. Add teriyaki sauce. Turn beef to coat. Remove from heat and stand for 5 minutes. Slice thinly then set aside.
- 2 Meanwhile, combine vegetables and salad dressing in a large bowl. Add beef and pan juices. Toss to combine.
TERIYAKI BEEF SALAD - HEALTHY FOOD GUIDE
From healthyfood.com
- 1 To make marinade, combine soy, mirin and ginger. Place steaks in a shallow non-metallic container. Pour over half the mixture and set aside to marinate for 30 minutes.
- 2 Blanch snow peas in boiling water until bright green and crisp. Rinse under cold water. Drain well.
- 3 Preheat a chargrill or large non-stick frying pan over a high heat. Spray with oil. Cook beef for 2–3 minutes each side then remove from heat. Cover with foil and rest for 3 minutes.
- 4 In a large bowl, toss together snow peas, cucumber, cabbage and coriander. Thinly slice steak. Add to salad with reserved soy mixture and toss. Serve.
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