Meat Recipes - Japanese Beef Salad


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Japanese Beef Salad

1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4 pounds)
3 cups each sliced Napa cabbage and romaine lettuce
1/2 cup each thinly sliced carrot, cucumber and radishes
1 cup hot cooked rice
24 pea pods, blanched

Marinade & Dressing

3 tablespoons each dry sherry, reduced-sodium soy sauce and rice wine vinegar
2 tablespoons hoisin sauce
1/2 teaspoon grated fresh ginger
2 tablespoons chopped green onion
1 tablespoon each sugar and dark sesame oil

Method

Combine sherry, soy sauce, vinegar, hoisin sauce and ginger in small bowl.

Put steak and 1/3 cup marinade in food-safe plastic bag, turn to coat. Close bag securely and marinate in refrigerator 2 hours, turning once.

Dressing: add 1/4 cup water, green onion, sugar and sesame oil to remaining marinade, mix well.

Remove steak, and toss out marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once. Let stand 5 minutes, then slice steak.

Combine cabbage, lettuce, carrot and radishes; divide among 4 plates. Arrange cucumber, rice, pea pods and beef on salads. Serve with dressing.

Makes 4 servings.

Contributor: pat ciesla meat recipes salad recipes

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