Teriyaki Beef Salad
Servings
4Serving size
about 2 1/2 cupsThis recipe can be multiplied or divided by 2. This recipe makes great leftovers and is even better the day after making it.
Ingredients
| 4 quart Water (divided) |
| 8 Ounces Noodles, chinese, cellophane or long rice (mung beans) (preferably brown rice noodles) |
| 5 Tbsp Teriyaki Sauce, Reduced Sodium (divided) |
| 1 bunch Broccoli, raw (cut into small flowerets) |
| 1 tsp. Sesame oil |
| 16 ounces Beef top round (cut into 1/2 inch strips) |
| 5 large Green onions (sliced crosswise) |
| 1 medium (2-1/2 inch dia) Tangerines, (mandarin oranges), raw (peeled and sectioned) |
| 2 Tbsp. Sesame seeds |
| 1 to taste Black pepper |
Instructions
When the water boils add the rice noodles.
Cook for about 8 minutes until soft but not mushy.
Rinse under cold water and then drain well.
Place in a large mixing bowl and toss with 2 tablespoons of the teriyaki sauce and toss until well coated.
Place in the refrigerator to chill.
While the noodles are cooking, place the remaining quart of water in a pan fitted with a steamer basket over high heat.
When the water boils, place the broccoli in the steamer and cook for about 8 minutes.
Remove and rinse under cold water.
Place in the refrigerator to cool.
Place the sesame oil in a large skillet over high heat.
When hot add the beef strips and cook for about five minutes, tossing frequently.
Place in the refrigerator to cool.
When the broccoli and beef are cool, add them to the bowl with the noodles.
Add the remaining teriyaki sauce, green onions, tangerine, sesame seeds and black pepper.
Toss until well blended.
Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This salad is excellent with brown rice Pad Thai noodles and Annie Chun’s brand is pretty easy to find. When cooking this type of rice noodle it is a good idea to keep your eye on the pot and check for doneness frequently. The noodles don’t take very long to cook and if they are overcooked, they will fragment – not great in salad.
It is a good idea to drain and rinse them with cold water (or even plunge them into an ice water bath) to stop them from cooking further. Adding them to the teriyaki sauce quickly can help them from getting gummy and sticking together.
Recipes that use prepared sauces can make your life so much easier. There are some great quality teriyaki sauces on the market and even gluten free versions but keep your eye open for lower sodium varieties. For example, the Kikkoman contains only 200 milligrams of sodium per tablespoon.