Japanese Steak Salad Recipe

Name: Japanese Steak Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons sherry or reduced-sodium chicken broth; 3 tablespoons rice vinegar; 3 tablespoons reduced-sodium soy sauce; 2 tablespoons hoisin sauce; 1/2 teaspoon minced fresh gingerroot; 1 boneless beef sirloin steak (1 inch thick and 1-1/4 pounds); 2 green onions, chopped; 1 tablespoon sugar; 1 tablespoon sesame oil; 1/3 cup fresh snow peas; 3 cups sliced Chinese or napa cabbage; 3 cups torn romaine; 1/3 cup uncooked instant rice; 1/2 cup julienned carrot; 1/2 cup thinly sliced cucumber; 1/2 cup sliced radishes

Servings: persons

3 tablespoons sherry or reduced-sodium chicken broth
3 tablespoons rice vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons hoisin sauce
1/2 teaspoon minced fresh gingerroot
1 boneless beef sirloin steak (1 inch thick and 1-1/4 pounds)
2 green onions, chopped
1 tablespoon sugar
1 tablespoon sesame oil
1/3 cup fresh snow peas
3 cups sliced Chinese or napa cabbage
3 cups torn romaine
1/3 cup uncooked instant rice
1/2 cup julienned carrot
1/2 cup thinly sliced cucumber
1/2 cup sliced radishes

1
In a small bowl, combine the first 5 ingredients. Pour 1/3 cup into a shallow bowl; add beef and turn to coat. Cover; refrigerate for at least 2 hours. For dressing, add onions, sugar and sesame oil to the remaining marinade. Cover and refrigerate until serving.
2
Preheat broiler. In a small saucepan, bring 1 in. of water to a boil. Add peas. Reduce heat; cover and simmer for 2-3 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry. Combine the cabbage, romaine and peas; place on a serving platter.
3
Drain and discard marinade. Place beef on broiler pan. Broil beef 4-6 in. from the heat 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0). Let stand 5 minutes before slicing.
4
Meanwhile, cook rice according to package directions. Arrange the carrot, cucumber and radishes on cabbage mixture. Top with rice and beef; drizzle with dressing.

251

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 16 ingredients. The key ingredients include: 3 tablespoons sherry or reduced-sodium chicken broth, 3 tablespoons rice vinegar, 3 tablespoons reduced-sodium soy sauce, 2 tablespoons hoisin sauce, and more.

Yes, Japanese 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.

Japanese Steak Salad

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