Beefy Broccoli Asparagus Salad Recipe

Beefy Broccoli Asparagus Salad Recipe photo by Taste of Home

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This chilled beef salad is a sensational switch from your everyday dinners. Colorful veggies provide the make-ahead main dish with crispness, while soy sauce and sesame oil flavor the homemade dressing. —Betty Rassette of Salina, Kansas

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Diabetic Friendly

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Beefy Broccoli Asparagus Salad Recipe

Prep: 10 min. Broil: 15 min. + chilling

Yield: 4 Servings

10 15 25

Ingredients

3/4 pound beef top sirloin steak
8 cups water
4 cups cut fresh asparagus (1-inch pieces)
2 cups fresh broccoli florets
1/4 cup reduced-sodium soy sauce
2 tablespoons white wine vinegar
4-1/2 teaspoons sesame oil
1 teaspoon minced fresh gingerroot
2 teaspoons sugar
Dash pepper

Directions

Place steak on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°); cool completely.
In a large saucepan, bring water to a boil. Add asparagus and broccoli; cover and cook for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry; refrigerate.
For dressing, in a jar with a tight-fitting lid, combine the soy sauce, vinegar, oil, ginger, sugar and pepper; shake well. Thinly slice beef and place in a bowl; add dressing and toss to coat. Cover and refrigerate for 1 hour. Just before serving, add vegetables and toss to coat. Yield: 4 servings.

Nutritional Analysis: One serving (1-1/4 cups) equals 229 calories, 10 g fat (2 g saturated fat), 56 mg cholesterol, 670 mg sodium, 11 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 fat.

Originally published as Beefy Broccoli Asparagus Salad in Light & Tasty April/May 2002, p31