- 1 beef top round steak (1 pound)
- 4 cups sliced fresh asparagus (cut in 2-inch pieces)
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon grated gingerroot
- Sesame seeds
- Lettuce leaves, shredded carrots, sliced radishes, fresh cilantro leaves and lime wedges, optional
- Preheat broiler. Broil meat 3-4 in. from heat on both sides until it reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Cool and cut into thin diagonal strips.
- In a large saucepan, bring 1/2 in. water to a boil. Add asparagus; cook, uncovered, just until crisp-tender, 3-5 minutes. Drain and cool.
- Combine beef and asparagus. Stir together soy sauce, sesame oil, vinegar and ginger; pour over beef and asparagus. Sprinkle with sesame seeds; toss lightly. If desired, serve on lettuce leaves with shredded carrots, sliced radishes, cilantro and lime wedges. Yield: 6 servings.
Originally published as Sesame Beef and Asparagus Salad in Country Woman March/April 1991, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Feb. 18, 2013
"Easy to make, and very tasty. My husband and I are trying to eat healthier and this recipe hit the spot."