Japanese Beef Steak Salad with Sesame Dressing
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
3-4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
MARINADE AND DRESSING: 3 tablespoons each dry sherry, reduced-sodium soy sauce and rice wine vinegar 2 tablespoons hoisin sauce 1/2 teaspoon grated fresh ginger
2 tablespoons chopped green onions 1 tablespoon each sugar and dark sesame oil SALAD: 1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4 pounds)
3 cups each sliced Napa cabbage and romaine lettuce 1/2 cup each thinly sliced carrot, radishes and cucumber 1 cup hot cooked rice
24 pea pods, blanched



1 For marinade and dressing, combine sherry, soy sauce, vinegar, hoisin sauce and ginger in a small bowl. Place beef steak and 1/3 cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 2 hours, turning once.
2 To soy sauce-hoisin sauce mixture remaining, add 1/4 cup water, green onions, sugar and sesame oil; mix well.
3 Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once. Let stand 5 minutes. Carve steak.
4 Combine cabbage, lettuce, carrot and radishes; divide among 4 plates.
5 Arrange cucumber, rice, pea pods and beef on salads.
6 Serve with dressing.

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