Leftover warm teriyaki beef salad recipe

  • Serves 2
  • 10mins to prepare and 5mins to cook
  • 640 calories / serving
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This light, fresh noodle salad has lots of flavour and crunch but takes very little preparation. This recipe is a mouthwatering leftovers idea from our pot-roasted beef in red wine with baby veg and new potatoes dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.

Gently heat 2 tbsp of the vinegar with the soy sauce and sugar until the sugar dissolves, add the shredded beef and stir to coat in the sauce. Set aside.

Put the stir-fry veg and noodles in a colander and pour a kettle of boiling water over them to refresh, then drain and transfer to a large bowl. Pour over the rest of the vinegar, the sweet chilli sauce and the lime juice. Mix well so everything is coated in the dressing.

Divide the noodle and vegetable mixture between bowls and top each one with some of the beef and teriyaki sauce.

See more Beef recipes

Please note that 150g (5oz) beef silverside is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 60ml (4tbsp) rice wine or white wine vinegar
  • 30ml (2tbsp) soy sauce
  • 1 tbsp caster sugar
  • 350g (12oz) vegetables and beansprout stir-fry
  • 375g (12 1/2oz) cooked rice noodles
  • 45ml (3tbsp) sweet chilli sauce
  • For the dressing

  • 1 lime, squeezed
  • Energy 2700kj 640kcal 32%
  • Fat 11g 15%
  • Saturates 3g 13%
  • Sugars 24g 27%
  • Salt 2.3g 38%

of the reference intake
Carbohydrate 96.7g Protein 36.3g Fibre 4.9g


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