The great flavour combinations in this easy salad are bound to bring rave reviews. Substitute orange juice for water and sesame oil for vinegar if desired. Prepare the salad ingredients while the rice cooks to save time.

The recipe, from the Beef Information Centre, makes 4 about servings.

TERIYAKI SURF AND TURF SALAD

1/4 c. (60 ml) soy sauce

2 tbsp. (30 ml) each: water and honey

1 clove garlic, crushed

1 tsp. (5 ml) fresh gingerroot, grated

1/2 lb. (225 g) lean deli roast beef, thinly sliced (about 500 ml/2 cups)

1/2 c. (125 ml) long grain rice

1 c. (250 ml) each: frozen peas and frozen small cooked shrimp

1/3 c. (80 ml) each: chopped green onion and cilantro

1 large stalk celery, coarsely chopped

1 1/2 c. (375 ml) fresh pineapple, cubed

1 tbsp. (15 ml) rice or cider vinegar (optional)

chow mein noodles, steam fried Chinese noodles or toasted sesame seeds

1. Mix soy sauce, water, honey and garlic together; cut beef into wide strips and place in resealable plastic bag or shallow dish.

2. Pour marinade over beef; stir to coat and re-seal or cover. Chill while marinating.

3. Cook rice according to package directions, using oil in place of butter. While rice is hot stir in peas, shrimp, onion, cilantro, celery, pineapple and sesame oil if using. Chill at least 10 minutes or overnight.

4. To serve, remove beef from marinade; arrange rice mixture on centre of plates and drape beef strips over top and garnish with noodles or sesame seeds.