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Snow Peas and Beef Salad

 Snow Peas and Beef Salad
"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."
6 ServingsPrep: 35 min. + chilling

Ingredients

  • 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

Directions

  • 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.
  • 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.

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Snow Peas and Beef Salad (continued)

Nutritional Facts: One serving (about 1 cup salad with 2 lettuce leaves and 1/3 of a tomato) equals 304 calories, 15 g fat (5 g saturated fat), 54 mg cholesterol, 263 mg sodium, 19 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.