- February 18, 2016 at 11:31 pm #369608mosParticipant
6 oz thinly sliced raw lean beefsteak filet
2 tbs thick teriyaki marinade or sauce
8 cups chopped romaine lettuce
1/2 cup bagged coleslaw mix
1/2 cup chopped cucumber
1/2 cup mandarin orange segments packed in juice, drained
2 tbs seasoned rice vinegar
1 cup chopped sweet onion
1 cup halved sugar snap peas
1/2 cup chopped red bell pepper
1 cup bean sprouts
In a medium bowl, toss beef with 1 tbs teriyaki marinade/sauce.
Cover and marinate in the fridge for 10 – 15 minutes.
Meanwhile, place lettuce in a large bowl (or on a large plate). Top with coleslaw mix, cucumber, and drained orange segments.
To make the dressing, in a small bowl, combine seasoned rice vinegar with remaining teriyaki marinade/sauce, and stir until uniform.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add onion, sugar snap peas, and bell pepper.
Cook and stir until slightly softened, about 4 min. Add bean sprouts, along with marinated beef and any excess marinade from the bowl. Cook for about 3 min, until beef is fully cooked.
Remove from heat and let cool slightly, about 2 min.
Top salad with cooked veggies and beef, and serve with dressing!
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