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Japanese Steak Salad Recipe
Japanese Steak Salad Recipe photo by Taste of Home

Japanese Steak Salad Recipe

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“We enjoy all kinds of ethnic foods,” writes Diane Halferty of Corpus Christi, Texas. “This beef recipe is easy to make, and very tasty.” With its sweet soy marinade and fresh veggies, there's lots to love in this main-dish salad.
TOTAL TIME: Prep: 25 min. + marinating Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. + marinating Cook: 20 min.
MAKES: 4 servings

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 Minute® White Rice
  • 1/2 cup julienned carrot
  • 1/2 cup thinly sliced cucumber
  • 1/2 cup sliced radishes

Nutritional Facts

1 serving equals 298 calories, 10 g fat (3 g saturated fat), 80 mg cholesterol, 438 mg sodium, 19 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Japanese Steak Salad in Light & Tasty April/May 2007, p28

Nutritional Facts

1 serving equals 298 calories, 10 g fat (3 g saturated fat), 80 mg cholesterol, 438 mg sodium, 19 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Japanese Steak Salad

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Reviewed Nov. 5, 2008

This took some time to prepare due to the number of steps but it was well worth the effort. I made this quite some time ago and have been craving it ever since but couldn't find the recipe again. I'm thrilled that I finally remembered to search for it online and I'm glad searching by the ingredients is so easy since I couldn't remember the name. I can't wait to make it again!

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