Best 3 Teriyaki Beef Salad Recipes
Indulge in the tantalizing flavors of the Orient with our delectable teriyaki beef salad, a symphony of sweet, savory, and umami flavors that will tantalize your taste buds. This vibrant salad boasts tender, marinated beef strips, grilled to perfection and coated in our homemade teriyaki sauce, a harmonious blend of soy sauce, mirin, sake, and brown sugar. Crisp romaine lettuce and crunchy red cabbage provide a refreshing contrast to the savory beef, while a medley of colorful vegetables, including carrots, cucumbers, and green onions, adds a delightful array of textures and flavors. Drizzled with a light and tangy sesame dressing, this salad is a perfect balance of sweet, sour, and savory, making it an unforgettable culinary experience. Ready in just 30 minutes, this salad is a quick and easy weeknight meal that the whole family will love.
Here are our top 3 tried and tested recipes!
SPICY TERIYAKI BEEF SALAD
Cool cucumber and avocado combine with spicy marinated steak to create a fun and tasty balance of flavors your guests will love. If the spice is too much, remove the cayenne and red pepper flakes from the avocado mixture.-Ning Watson of San Diego, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the teriyaki sauce, garlic, sesame oil, 1/2 teaspoon pepper flakes and 1/2 teaspoon cayenne; add steak. Seal bag and turn to coat; refrigerate for 10 minutes. , Meanwhile, in a large bowl, combine the avocado, cucumber, soy sauce, vinegar, sugar, and remaining pepper flakes and cayenne; set aside. , Drain and discard marinade. In a large nonstick skillet, saute steak and mushroom until meat reaches desired doneness and mushroom is tender. Divide salad mix among four plates; top with avocado mixture and meat mixture.
Nutrition Facts : Calories 405 calories, Fat 18g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 6180mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 4g fiber), Protein 36g protein.
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.
TERIYAKI NOODLES
Add an Asian twist to noodles with teriyaki sauce - perfect for dinner that's ready in 40 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In small bowl, pour hot water over dried mushrooms. Let stand about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture from mushrooms. Remove and discard stems; cut caps into 1/2-inch strips.
- Meanwhile, cook and drain noodles as directed on package.
- In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 3 minutes, stirring frequently. Stir in all mushrooms; cook 3 minutes, stirring frequently. Stir in teriyaki sauce; reduce heat. Partially cover and simmer about 2 minutes or until vegetables are tender. Stir in noodles, cilantro and sesame seed.
Nutrition Facts : Calories 300, Carbohydrate 51 g, Cholesterol 0 mg, Fat 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving (about 2 cups), Sodium 930 mg, Sugar 7 g, TransFat 0 g
Tips:
- Choose the right cut of beef: Sirloin, flank, or skirt steak are good options for this recipe.
- Slice the beef thinly: This will help it cook quickly and evenly.
- Marinate the beef in the teriyaki sauce: This will add flavor and help tenderize the meat.
- Cook the beef over high heat: This will help create a nice sear on the outside while keeping the inside tender.
- Don't overcook the beef: Otherwise, it will become tough.
- Assemble the salad just before serving: This will prevent the greens from wilting.
- Garnish the salad with fresh herbs or vegetables: This will add color and flavor.
Conclusion:
This teriyaki beef salad is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The teriyaki sauce adds a sweet and savory flavor to the beef, and the salad greens provide a refreshing contrast. This recipe is also a great way to use up leftover steak. So next time you have some leftover steak, give this teriyaki beef salad a try!
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