Asian Steak Salad Recipe

Name: Asian Steak Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DRESSING:; 6 Tablespoons Soy Sauce; 6 Tablespoons Seasoned Rice Vinegar; 6 Tablespoons Canola Oil, Divided Into 4 And 2 Tablespoon Sized Portions; 3 Tablespoons Peeled Minced Fresh Ginger; 2 teaspoons Asian Chili-garlic Sauce; 3 teaspoons Dark Asian Sesame Oil; FOR THE SALAD:; 2 12 Oz. Rib-eye Steaks; 8 ounces, weight Baby Bella Mushrooms, Quartered; 8 cups Mixed Salad Greens; 1 bunch Cilantro, Roughly Chopped; 1 Yellow Bell Pepper, Core And Seeds Removed, Then Chopped; 1 Red Bell Pepper, Core And Seeds Removed, Then Chopped; 2 Carrots, Grated; 4 Radishes, Sliced (try To Get Organic, They Are Spicier); 1 Cucumber, Peeled, Sliced; 4 Green Onions, Sliced Thin; 3 Tablespoons Sesame Seeds, Toasted

Servings: persons

FOR THE DRESSING:
6 Tablespoons Soy Sauce
6 Tablespoons Seasoned Rice Vinegar
6 Tablespoons Canola Oil, Divided Into 4 And 2 Tablespoon Sized Portions
3 Tablespoons Peeled Minced Fresh Ginger
2 teaspoons Asian Chili-garlic Sauce
3 teaspoons Dark Asian Sesame Oil
FOR THE SALAD:
2 12 Oz. Rib-eye Steaks
8 ounces, weight Baby Bella Mushrooms, Quartered
8 cups Mixed Salad Greens
1 bunch Cilantro, Roughly Chopped
1 Yellow Bell Pepper, Core And Seeds Removed, Then Chopped
1 Red Bell Pepper, Core And Seeds Removed, Then Chopped
2 Carrots, Grated
4 Radishes, Sliced (try To Get Organic, They Are Spicier)
1 Cucumber, Peeled, Sliced
4 Green Onions, Sliced Thin
3 Tablespoons Sesame Seeds, Toasted

1
Whisk marinade/dressing ingredients in a small bowl (use 4 Tablespoons of the canola oil). Set aside 2/3 of the mixture to use as the salad dressing. Place the remaining third of the mixture in a gallon size Ziploc bag. Add steaks to the bag of marinade and let steaks marinate at least 30 minutes, up to 8 hours.
2
When you are ready to prepare...
3
Heat 1 Tablespoon canola oil in a large nonstick skillet over medium high heat. Add mushrooms and saute until browned. Season with salt and pepper. Transfer mushrooms to a plate.
4
Add 1 Tablespoon canola oil to skillet and heat over medium high. Remove steaks from the bag of marinade and cook to desired doneness (3 -4 minutes per side for medium rare). Transfer steaks to cutting board. Let rest for 5 minutes before slicing.
5
Toss all of the remaining salad ingredients together in a serving bowl. Add dressing and toss. Place steak strips over the top of the tossed salad.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE DRESSING:, 6 Tablespoons Soy Sauce, 6 Tablespoons Seasoned Rice Vinegar, 6 Tablespoons Canola Oil, Divided Into 4 And 2 Tablespoon Sized Portions, and more.

Yes, Asian Steak Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Steak Salad

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