“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.
- 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
- 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 onions, sugar and sesame oil to the remaining marinade. Cover and refrigerate until serving.
- Preheat broiler. 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. Place beef on broiler pan. Broil beef 4-6 in. from the heat 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 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.
Originally published as Japanese Steak Salad in Light & Tasty April/May 2007, p28
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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