Lean Grilled Teriyaki Beef Salad with Edamame

High Protein

A 500-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 180g lean beef sirloin or flank steak
• 2 tbsp low-sodium teriyaki marinade
• 2 cups mixed greens
• 1 cup shelled edamame (frozen)
• 1/2 English cucumber, thinly sliced
• 2 tbsp rice vinegar
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1/2 tsp sugar or maple syrup
• Pinch of red pepper flakes (optional)

Instructions

1. Prep: Pat beef dry and slice into thin strips. Marinate beef in teriyaki marinade for 10-15 minutes while preparing other ingredients.
2. Preheat grill to medium-high heat. If using a hob, heat a grill pan over medium-high heat. Cook edamame according to package directions (microwave or boil) and cool slightly.
3. Grill beef strips for 2-3 minutes per side, until cooked to your desired doneness and slightly charred. Remove from grill and let rest briefly.
4. While beef cooks, whisk together rice vinegar, soy sauce, sesame oil, grated ginger, sugar/maple syrup, and red pepper flakes (if using) for the vinaigrette.
5. Divide mixed greens, cooked edamame, and cucumber slices between two plates.
6. Top the salads with the grilled teriyaki beef strips.
7. Drizzle each salad evenly with the Japanese vinaigrette and serve immediately.