Entire recipe: 290 calories, 4.5g fat, 870mg sodium, 40g carbs, 8g fiber, 25g sugars, 26.5g protein -- PointsPlus® value 7*
Teriyaki steak strips, mandarin oranges, and an amazing two-ingredient dressing... Dive in!
3 oz. thinly sliced raw lean beefsteak filet
1 tbsp. thick teriyaki marinade or sauce
4 cups chopped romaine lettuce
1/4 cup bagged coleslaw mix
1/4 cup chopped cucumber
1/4 cup mandarin orange segments packed in juice, drained
1 tbsp. seasoned rice vinegar
1/2 cup chopped sweet onion
1/2 cup halved sugar snap peas
1/4 cup chopped red bell pepper
1/2 cup bean sprouts
In a medium bowl, toss beef with 1/2 tbsp. teriyaki marinade/sauce. Cover and marinate in the fridge for 10 - 15 minutes.
Meanwhile, place lettuce in a large bowl (or on a large plate). Top with coleslaw mix, cucumber, and drained orange segments.
To make the dressing, in a small bowl, combine seasoned rice vinegar with remaining 1/2 tbsp. teriyaki marinade/sauce, and stir until uniform.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add onion, sugar snap peas, and bell pepper. Cook and stir until slightly softened, about 4 minutes. Add bean sprouts, along with marinated beef and any excess marinade from the bowl. Cook for about 3 minutes, until beef is fully cooked.
Remove from heat and let cool slightly, about 2 minutes.
Top salad with cooked veggies and beef, and serve with dressing!
MAKES 1 SERVING