Spicy Teriyaki Salad
This recipe actually achieved the impossible today: it pleased both myself AND my mother!
prep/total time: 30 minutes
yield: serves four if you don't eat much, two if both of you are hungry
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 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 (I used baby 'bellos since that's what I had)
2 cups romaine lettuce including hearts, chopped (or cheat like I did and use a salad mix)
In a large resealable plastic bag (think Ziploc) combine the teriyaki sauce, garlic, sesame oil, 1/2 teaspoon pepper flakes, and 1/2 teaspoon cayenne; add the steak. Seal bag and turn to coat; refrigerate for ten 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. (Since I grilled my steak, I didn't discard the marinade, but brushed it over the steak on the grill. You could probably sauté in a bit of it, too.) In a large skillet (preferably nonstick), sauté steak and mushrooms until meat reaches desired doneness and mushroom is tender. Place romaine (or salad mix) on plate, top with avocado mixture and meat mixture.
prep/total time: 30 minutes
yield: serves four if you don't eat much, two if both of you are hungry
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 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 (I used baby 'bellos since that's what I had)
2 cups romaine lettuce including hearts, chopped (or cheat like I did and use a salad mix)
In a large resealable plastic bag (think Ziploc) combine the teriyaki sauce, garlic, sesame oil, 1/2 teaspoon pepper flakes, and 1/2 teaspoon cayenne; add the steak. Seal bag and turn to coat; refrigerate for ten 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. (Since I grilled my steak, I didn't discard the marinade, but brushed it over the steak on the grill. You could probably sauté in a bit of it, too.) In a large skillet (preferably nonstick), sauté steak and mushrooms until meat reaches desired doneness and mushroom is tender. Place romaine (or salad mix) on plate, top with avocado mixture and meat mixture.