A fast and flavourful meal, this Teriyaki Surf & Turf Beef Salad can be easily scaled back to serve just two, by dividing the recipe ingredients in half.
Drain pineapple, reserving juice. Combine pineapple juice with teriyaki sauce.
Cut roast beef into strips and combine with 1/4 cup (50 mL) teriyaki/pineapple mixture in large bowl; cover and let stand.
Prepare instant rice according to package instructions, omitting salt. While rice is hot, place in large bowl and combine with peas, green onion, cilantro, celery and shrimp. Let stand at least 10 minutes (or cover and refrigerate overnight along with beef mixture). Divide rice mixture among 4 serving plates; top with marinated beef strips and Chow Mein noodles.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.