Teriyaki Beef Salad

Don and I enjoyed this salad for dinner on the Fourth of July.  I forget what a perfect summer dish it is.  I posted it 3 years ago, and thought it was worth repeating.  I didn’t have any chervil, so I used herbs de provence.  And I had fresh tomatoes from the garden, so I cut those up, instead of using grape tomatoes.


This is one of my all time favorite beef salad recipes.  I hope it becomes one of yours too.  It’s great for summer.  I just remembered I’ve been making this since 1980 something.  I could’ve done without that memory!

Teriyaki Beef Salad

Teriyaki Beef Salad

Yield: 8 servings


  • 1¾ pounds sirloin, ribeye, or tenderloin cut into strips (chicken can be substituted)
  • Teriyaki sauce (enough to thoroughly coat meat)
  • 3 Tablespoons peanut or grapeseed oil
  • 1 pound mushrooms, sliced
  • Kosher salt
  • Coarsely ground black pepper
  • 4 Tablespoons extra virgin olive oil
  • 4 teaspoons red wine vinegar
  • 1 teaspoon dried parsley
  • 1 clove garlic, crushed
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon dried basil, crushed
  • 1 teaspoon dried chervil, crushed
  • 1 pound grape or cherry tomatoes, halved pound sliced
  • 1/4 - 1/2 pound sliced Swiss cheese, julienne
  • Romaine or Boston (butter) lettuce, torn into pieces


  1. Place beef and teriyaki sauce in a resealable plastic bag, remove as much air as possible, seal, and place in the refrigerator. Marinate for a minimum of 2 hours. When the meat is done marinating, drain thoroughly, and discard the marinade.
  2. On medium-high setting, heat oil in a large skillet. Stir in mushrooms and fry quickly, stirring constantly. Season with salt and pepper near the end of the cooking time. Place the cooked mushrooms in a large bowl and set aside.
  3. In the same pan, heat 1 Tablespoon of oil and brown the meat. Fry only small portions of the meat at a time. If you try to fry it all at once, the temperature of the pan will fall, and the meat will stew instead of fry. Add more oil as needed. Place cooked meat in the bowl with the mushrooms.
  4. In a small bowl, whisk together: oil, vinegar, parsley, garlic, thyme, basil, and chervil. Pour this over the meat and mushrooms and mix well. The salad can be held overnight at this point. Before serving, stir in tomatoes and cheese. Serve on lettuce.
  5. Notes: If you can't find chervil, omit it.