Wild Teriyaki Steak Salad

Course Salad
Servings 6


  • 1 lb boneless beef sirloin, cut into strips
  • 1/2 cup lemon pepper seasoning
  • 1 tbsp canola oil
  • 5 cups cooked wild rice
  • 1 pkg (9 oz) frozen sugar snap peas, cooked and drained
  • 1 pkg (7.5 oz) frozen green beans and almonds, cooked, drained (reserve almond packet for garnish
  • 1 cup sliced green onions
  • 1/2 cup diced red bell pepper
  • 1/2 cup minced fresh cilantro
  • 1 tsp salt
  • 1 tsp freshly ground pepper

Dressing (whisk together; set aside)

  • 4 tsp Teriyaki sauce
  • 4 tbsp honey
  • 4 tbsp orange juice
  • 1 tsp crushed red pepper flakes


  • Sprinkle sirloin with lemon pepper. In large skilled, heat oil; stir fry sirloin until no longer pink in center. In large bowl, combine sirloin and remaining salad ingredients; toss with dressing. Garnish with almonds; chill 1 hour before serving.
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