Teriyaki beef salad

Serves: 4

Time to make: 20 mins

Ingredients

spray oil
450g beef rump steak, trimmed
2 tablespoons teriyaki sauce
2 Lebanese cucumbers, cut in ribbons (use a peeler)
4 small radishes, thinly sliced
120g baby mesclun salad
1 ½ tablespoons low-fat Asian-style salad dressing

Instructions

Stay Awake

1 Spray a large frying pan with oil and cook beef over a high heat for 4-5 minutes each side or until cooked as preferred. Add teriyaki sauce. Turn beef to coat. Remove from heat and stand for 5 minutes. Slice thinly then set aside.

2 Meanwhile, combine vegetables and salad dressing in a large bowl. Add beef and pan juices. Toss to combine.

Serving suggestion

Serve with rice (suggested serving per person: 3/4 cup).

Variations

Add sprouts, sliced capsicum or sliced mushroom.
Make it gluten free: Check teriyaki sauce and dressing are gluten free.

Nutrition Info (per serve)

Calories 207 cal

Kilojoules 870 kJ

Protein 28 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 5 g

Sugar 5 g

Dietary fibre 1 g

Sodium 560 mg

Calcium 40 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.