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    • #369608
      Avatar for mosmos
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      Teriyaki Salad
      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!

      Serves 2
      two cents

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