Japanese Steak Salad Recipe

Ingredients

• 3 tablespoons sherry or reduced-sodium chicken broth
• 3 tablespoons rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons hoisin sauce
• 1/2 teaspoon minced fresh gingerroot
• 1 boneless beef sirloin steak (1 inch thick and 1-1/4 pounds)
• 2 green onions, chopped
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1/3 cup fresh snow peas
• 3 cups sliced Chinese or napa cabbage
• 3 cups torn romaine
• 1/3 cup uncooked instant rice
• 1/2 cup julienned carrot
• 1/2 cup thinly sliced cucumber
• 1/2 cup sliced radishes

Directions

• In a small bowl, combine the first five ingredients. Pour 1/3 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for at least 2 hours. For dressing, add the onions, sugar and sesame oil to the remaining marinade. Cover and refrigerate until serving.
• In a small saucepan, bring 1 in. of water to a boil. Add peas. Reduce heat; cover and simmer for 2-3 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry. Combine the cabbage, romaine and peas; place on a serving platter.
• Drain and discard marinade. Broil beef 4-6 in. from the heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing.
• Meanwhile, cook rice according to package directions. Arrange the carrot, cucumber and radishes on cabbage mixture. Top with rice and beef; drizzle with dressing. Yield: 4 servings.

Japanese Steak Salad published in Light & Tasty April/May 2007, p28