Snow Peas and Beef Salad Recipe
Snow Peas and Beef Salad Recipe photo by Taste of Home
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Snow Peas and Beef Salad Recipe

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"In this delicious main-dish salad, savory strips of broiled streak are lightly dressed along the water chestnuts, mushrooms and onions, then tossed with crisp snow peas," details Janeen Kilpatrick of Fairbury, Illinois. "Ketchup and ginger add a bit of zip to the sweet dressing."
TOTAL TIME: Prep: 35 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 6 servings


  • 1 beef flank steak (1 pound)
  • 1/4 cup ketchup
  • 2 tablespoons canola oil
  • 2 tablespoons lemon juice
  • 1 tablespoon brown sugar
  • 1/4 teaspoon each garlic powder, garlic salt, ground ginger and pepper
  • 1/2 pound fresh mushrooms, sliced
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 medium onion, sliced and separated into rings
  • 1 cup fresh or frozen snow peas, thawed
  • 12 lettuce leaves
  • 2 medium tomatoes, cut into wedges

Nutritional Facts

1 cup: 304 calories, 15g fat (5g saturated fat), 54mg cholesterol, 263mg sodium, 19g carbohydrate (0 sugars, 4g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.


  1. Broil steak 4-6 in. from the heat for 8-10 minutes on each side or until a meat thermometer reads 170°. Cool completely. Thinly slice meat across the grain; place in a large resealable plastic bag. In a jar with tight-fitting lid, combine the ketchup, oil, lemon juice, brown sugar and seasonings; shake well. Pour over meat; seal bag and turn to coat.
  2. Add the mushrooms, water chestnuts and onion. Refrigerate for 8 hours or overnight, turning occasionally. Just before serving, add snow peas. Serve on lettuce; garnish with tomatoes. Yield: 6 servings.
Originally published as Snow Peas and Beef Salad in Light & Tasty April/May 2001, p44

Light-Bodied White Wine

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

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Dawnielleleland User ID: 5126896 77783
Reviewed Mar. 17, 2011

"very good!"

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