beef sandwich on naan bread


Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 429kcal
Author: Tania Sheff
Tasty sandwich on a soft naan bread with juicy beef, yogurt sauce and tomato-cucumber salsa.
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  • 2 4 oz naan breads
  • 1/4 lb. thin sliced beef
  • 1 cup arugula or spring greens
  • 1/2 medium tomato sliced
  • 1/2 small onion sliced

For the sauce

  • 1/2 cup plain low-fat yogurt
  • 1 small cucumber shredded, liquid drained
  • 1 tbsp lemon juice
  • to taste salt
  • to taste lemon pepper

For the tomato-cucumber salsa

  • 1/2 medium tomato diced
  • 1 small cucumber diced
  • 1/2 small onion diced
  • 1 tbsp chopped cilantro
  • 1/2 tbsp olive oil
  • 1 tsp lemon juice
  • a pinch cayenne pepper
  • to taste salt and pepper

Beef marinade

  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1/2 tbsp honey
  • 1/4 tsp dried Italian herbs


  • Prepare the beef marinade by mixing olive oil, soy sauce, honey and Italian herbs. Combine the beef with the marinade and then cover with plastic wrap and refrigerate for 8 hours or overnight.
  • When you’re ready to prepare the sandwiches, make the yogurt sauce by mixing yogurt and cucumber with some salt, lemon juice and lemon pepper. Set aside.
  • Prepare tomato-cucumber salsa by mixing all the ingredients together. Set aside.
  • Place naan bread in a warm oven for about 5 minutes, until it gets soft.
  • Meanwhile, heat up a large, non-stick griddle to medium-high heat. Once hot, add beef and fry for 2 minutes on each side.
  • To assemble a sandwich, divide the arugula, sliced tomatoes and onions between the sandwiches. Top it off with beef, yogurt sauce and cucumber-tomato salsa.




Calories: 429kcal | Carbohydrates: 10g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 37mg | Sodium: 491mg | Potassium: 69mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 550IU | Vitamin C: 9.1mg | Calcium: 90mg | Iron: 1.6mg