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Asian Beef Salad

Asian Beef Salad
Cook Time
25 min
Yields
4 servings

Prepare tender flank steak with exotic Asian flavours and add a hit of spice to get this delicious salad.

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ingredients

12
oz flank marinating steak
2
Tbsp fish sauce
2
Tbsp lime, juice
2
Tbsp Hoisin sauce
4
tsp minced ginger, root
1
Tbsp dry sherry
1
clove garlic, minced
½
tsp Asian chili paste
½
tsp sesame oil
8
cup torn red leaf lettuce
2
cup snow peas
1
sweet red pepper, thinly, sliced
½
small English cucumber
1
cup beans, sprouts
1
Tbsp balsamic vinegar
½
tsp granulated sugar
2
Tbsp olive oil
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directions

Step 1

Place steak in large shallow dish.

Step 2

Whisk together fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil; pour over meat, turning to coat. Cover and refrigerate for at least 8 hours or for up to 24 hours.

Step 3

Place lettuce in large salad bowl.

Step 4

In saucepan of boiling water, cook snow peas for
2 minutes or until tender-crisp.

Step 5

Drain and chill under cold running water; drain again and pat dry.

Step 6

Add to salad bowl. Add red pepper.

Step 7

Slice cucumber in half lengthwise; slice thinly crosswise and add to bowl.

Step 8

Add bean sprouts.

Step 9

Reserving marinade, place flank steak on foil-lined baking sheet.

Step 10

Broil, 6 inches (15 cm) from heat, turning once, for about 10 minutes or until medium-rare.

Step 11

Transfer to cutting board and tent with foil; let stand for 5 minutes.

Step 12

Meanwhile, in small saucepan, bring reserved marinade to boil; boil gently for 5 minutes. Remove from heat.

Step 13

Whisk in vinegar and sugar; gradually whisk in olive oil. Let dressing cool slightly.

Step 14

Slice meat diagonally across the grain into thin slices; add to salad bowl.

Step 15

Pour dressing over top; toss gently to coat lightly.

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