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.
Ingredients
1 can (14 oz/398 mL) pineapple chunks
¼ cup (50 mL) bottled teriyaki sauce
¾ cup (175 mL) instant rice (or 1 cup/250 mL leftover rice)
1 cup (250 mL) frozen peas
¼ cup (50 mL) chopped green onion
¼ cup (50 mL) fresh cilantro
½ cup (125 mL) chopped celery
1 can (106 g) salad shrimp, drained
2 cup (500 mL) thinly sliced cooked roast beef (or 250 g deli roast beef)
½ pkg (6 oz/170 g) Chow Mein noodles
Directions
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.
- Category: Salad
- Method: Dinner Party, Healthy Choice, Meals for 1 or 2, Meals in 30 Minutes