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Beefy Broccoli Asparagus Salad

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

4 ServingsPrep: 10 min. Broil: 15 min. + chilling

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

2 of 2

Beefy Broccoli Asparagus Salad (continued)

Directions (continued)

toss to coat. Yield: 4 servings.

Nutrition Facts: 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.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.