Publix Aprons

Teriyaki Steak and Vegetable Spiral Bowl

Teriyaki Steak and Vegetable Spiral Bowl
Total Time:
40 minutes


1/2 cup teriyaki marinade, divided
8 oz grilling steak (such as ribeye, top sirloin, or New York strip)
Large zip-top bag
1/2 seedless cucumber
1/2 fresh mango
1/4 cup fresh cilantro leaves
1 lime, cut into wedges
2 tablespoons sesame oil
1 package fresh butternut (or zucchini) vegetable spirals (12-14 oz)
1/2 cup matchstick carrots
1/2 cup presliced green onions


  1. Preheat grill. Place 1/4 cup marinade and steak in zip-top bag (wash hands); knead to coat and marinate 10 minutes (or overnight). Cut cucumber and mango into bite-size cubes (1/2 cup each); remove cilantro leaves from stems. Cut lime into wedges.
  2. Remove steak from bag (discard marinade). Grill 2–3 minutes on each side until grill-marked and steak is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time.
  3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Add oil and spirals; cook and stir 4–6 minutes or until tender. Stir in remaining 1/4 cup marinade. Slice steak into thin strips.
  4. Divide spirals evenly among serving bowls. Arrange the following in small piles around spirals: steak, cucumbers, mangos, carrots, and onions. Top with cilantro and serve with lime wedges.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

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Nutritional Information

Amount per 1/2 recipe serving: Calories 440, Total Fat 22.00g, Sat Fat 5.00g, Trans Fat 0.00g, Chol 50mg, Sodium 1900mg, Total Carb 41g, Fiber 4.00g, Sugars 19g, Protein 23g, Calc 8%, Vit A 0%, Vit C 0%, Iron 20%

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