Related recipes: Asian, Beef, Cabbage, Cucumbers, Lettuce, Main Dishes, National Cattleman’s Beef Association, Peas, Salads, Sirloin Steak, Soups/Salads, Soy
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 soy 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, soy 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
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
