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Friday, March 16, 2018

Japanese Steak Salad Recipe

“We enjoy all kinds of ethnic foods,” writes Diane Halferty of Corpus Christi, Texas. “This beef recipe is easy to make, and very tasty.” With its sweet soy marinade and fresh veggies, there are lots to love in this main-dish salad.

This recipe is:
Healthy
Diabetic Friendly
Prep: 25 min. + marinating 
Cook: 20 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/225g torn romaine
1/3 cup uncooked instant rice
1/2 cup julienned carrot
1/2 cup thinly sliced cucumber
1/2 cup sliced radishes

Directions
In a small bowl, combine the first five ingredients. Pour 1/3 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for at least 2 hours. For dressing, add the onions, sugar and sesame oil to the remaining marinade. Cover and refrigerate until serving.
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.
Drain and discard marinade. Broil beef 4-6 in. from the heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing.
Meanwhile, cook rice according to package directions. Arrange the carrot, cucumber and radishes on cabbage mixture. Top with rice and beef; drizzle with dressing. Yield: 4 servings.
Nutritional Facts 1 serving equals 298 calories, 10 g fat (3 g saturated fat), 80 mg cholesterol, 438 mg sodium, 19 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

Originally published as Japanese Steak Salad in Light & Tasty April/May 2007, p28 

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