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.

Ingredients

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.