Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free teriyaki sauce in this dish.


"The more we can see the magic in one thing, a tiny flower, a mango, someone we love, then the more we are able to see the magic in everything and in everyone. Where does the mango stop and the sky begin? - Joshua Kadison, Songwriter

The refrigerator light goes on...

This salad is excellent with brown rice Pad Thai noodles and Annie Chun's brand is pretty easy to find. When cooking this type of rice noodle it is a good idea to keep your eye on the pot and check for doneness frequently. The noodles don't take very long to cook and if they are overcooked, they will fragment and not be great in salad.

It is a good idea to drain and rinse them with cold water (or even plunge them into an ice water bath) to stop them from cooking further. Adding them to the teriyaki sauce quickly can help them from getting gummy and sticking together.

Recipes that use prepared sauces can make your life so much easier. There are some great quality teriyaki sauces on the market and even gluten free versions but keep your eye open for lower sodium varieties. For example, the Kikkoman contains only 200 milligrams of sodium per tablespoon.


Teriyaki Beef Salad

Servings: 4 | Serving size: about 2 1/2 cups

Cooking Time: 30 Minutes | Chilling time: 60 minutes

This recipe can be multiplied or divided by 2. This recipe makes great leftovers and is even better the day after making it.

Teriyaki Beef Salad


4 quarts water (divided)
8 ounces brown rice noodles
5 Tbsp. low-sodium teriyaki sauce (divided)
1 large bunch broccoli (cut into small flowerets)
1 tsp. dark sesame oil
1 lb. top round (cut into 1/2 inch strips)
1 large bunch green onions (sliced crosswise)
1 medium tangerine (peeled and sectioned)
2 Tbsp. sesame seeds
to taste fresh ground black pepper

Place 3 quarts of the water in a large sauce pan over high heat.

When the water boils add the rice noodles.

Cook for about 8 minutes until soft but not mushy.

Rinse under cold water and then drain well.

Place in a large mixing bowl and toss with 2 tablespoons of the teriyaki sauce and toss until well coated.

Place in the refrigerator to chill.

While the noodles are cooking, place the remaining quart of water in a pan fitted with a steamer basket over high heat.

When the water boils, place the broccoli in the steamer and cook for about 8 minutes.

Remove and rinse under cold water.

Place in the refrigerator to cool.

Place the sesame oil in a large skillet over high heat.

When hot add the beef strips and cook for about five minutes, tossing frequently.

Place in the refrigerator to cool.

When the broccoli and beef are cool, add them to the bowl with the noodles.

Add the remaining teriyaki sauce, green onions, tangerine, sesame seeds and black pepper.

Toss until well blended.

Chill well before serving.

Nutrition Facts

Serving size: about 2 1/2 cups

Servings: 4

Amount Per Serving

Calories 466 Calories from Fat 54
% Daily Value
Total Fat 6g 8%
    Saturated Fat 2g 8%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 71mg 24%
Sodium 524mg 23%
Total Carbohydrates 68g 25%
    Dietary Fiber 6g 21%
    Sugars 8g
Protein 33g
Vitamin K 221mcg