Teriyaki beef salad
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Time to make:
20 mins (Hands-on time: 10 mins, Cooking time: 10 mins)
$2.87 per serve
(at time of publication)
Full ingredients list:
cooking oil spray
450g beef rump steak, trimmed
2 tablespoons teriyaki sauce
2 Lebanese cucumbers, cut into ribbons (using a peeler)
4 small radishes, thinly sliced
120g baby mesclun salad mix
1 1/2 tablespoons low-fat Asian-style salad dressing
4 cups cooked rice, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large frying pan with oil and cook beef over high heat for 4–5 minutes each side, or until cooked as desired. Add teriyaki sauce to pan. Turn beef to coat. Remove from heat and stand for 5 minutes. Slice thinly, set aside.
Step 2 Meanwhile, combine cucumbers, radishes, salad mix and salad dressing in a large bowl. Add beef and pan juices and toss to combine. Serve with rice.
Add some sprouts, sliced capsicum or sliced mushrooms.
About this recipe
First published: March 2010