Best Spicy Teriyaki Beef Salad Recipes

SPICY BEEF SALAD

Spicy Beef Salad image

This recipe was inspired by my love of spicy flavors and light, nutritious entrees. The pretty salad has an appealing variety of textures. I make it year-round because it's fast and easy to prepare after a long day at work. -Peggy Allen, Pasadena, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/2 pound boneless beef sirloin steak
1/3 cup fresh lime juice
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh mint or 3/4 teaspoon dried mint
1 jalapeno pepper, minced
2 to 3 garlic cloves, minced
1 teaspoon grated fresh gingerroot or 1/4 to 1/2 teaspoon ground ginger
1 large sweet red pepper, julienned
1/2 medium cucumber, chopped
6 cups torn mixed salad greens

Steps:

Partially freeze beef. Slice across the grain into thin strips; set aside. For dressing, combine lime juice, sugar, soy sauce, basil and mint; set aside. , In a medium nonstick skillet coated with cooking spray, saute the jalapeno, garlic and ginger for 30 seconds. Add beef; stir-fry until cooked as desired. Remove beef from pan; gently toss with red pepper and cucumber. , Place greens in a large bowl or divide among individual bowls or plates; top with beef mixture. Add dressing to pan and bring to a boil; remove from the heat and drizzle over salad. Serve immediately.

Nutrition Facts : Calories 152 calories, Fat 5g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 171mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 17g protein. Diabetic Exchanges

SPICY TERIYAKI BEEF SALAD

Spicy Teriyaki Beef Salad image

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

Ingredients

1 cup teriyaki sauce
2 tablespoons minced garlic
4-1/2 teaspoons sesame oil
1 teaspoon crushed red pepper flakes, divided
1 teaspoon cayenne pepper, divided
1 pound beef top sirloin steak, cut into thin strips
1 medium ripe avocado, peeled and chopped
1 cup chopped cucumber
1 cup soy sauce
1/2 cup red wine vinegar
1 tablespoon sugar
1 large portobello mushroom, sliced
2 cups hearts of romaine salad mix

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.