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Japanese Beef Steak Salad with Sesame Dressing

Recipe Image

Make it a Meal

Add these dishes to make a full meal:

Navarro Oysters (Nori Tempura)

Sesame Noodles (cold)

Easy Fresh Fruit Tart

Wine Pairings

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Yield: 4 servings

Ingredients

1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4 pounds)

3 cups sliced Napa cabbage

3 cups sliced Romaine lettuce

1/2 cup thinly sliced cucumber

1/2 cup thinly sliced radish

1/2 cup thinly sliced carrot

1 cup hot cooked rice

24 pea pods, blanched

Marinade & Dressing:

3 Tbs reduced-sodium soya sauce

3 Tbs rice wine vinegar

3 Tbs dry sherry

2 Tbs hoisin sauce

1/2 tsp grated fresh ginger

2 Tbs chopped green onion

1 Tbs each sugar and dark sesame oil

Directions

Combine sherry, soya sauce, vinegar, hoisin sauce and ginger in small bowl. Place beef 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. For dressing, add 1/4 cup water, green onion, sugar and sesame oil to remaining marinade; mix well.

Remove steak; discard 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. Carve steak.

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

Nutrition facts

Serving Size 1 serving
Calories 429
Calories from Fat 115 (27%)
% Daily Value*
20%Total Fat 13g
23%Saturated Fat 4.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 6.4g
31%Cholesterol 94mg
49%Sodium 1184mg
37%Potassium 1285mg
14%Total Carbohydrate 42g
12%Dietary Fiber 3g
Sugars 5g
Sugar Alcohols 0g
78%Protein 39g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.