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Japanese Steak Salad

 Japanese Steak Salad
“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.
4 ServingsPrep: 25 min. + marinating Cook: 20 min.

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

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

2 of 2

Japanese Steak Salad (continued)

Directions (continued)

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