Ingredients Jump to Instructions ↓

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

  2. 3 cups each sliced Napa cabbage and romaine lettuce

  3. 1/2 cup each thinly sliced carrot, cucumber and radishes

  4. 1 cup hot cooked rice

  5. 24 pea pods, blanched

  6. Marinade & Dressing:

  7. 3 tablespoons each dry sherry, reduced-sodium soy sauce and rice wine vinegar

  8. 2 tablespoons hoisin sauce

  9. 1/2 teaspoon grated fresh ginger

  10. 2 tablespoons chopped green onion

  11. 1 tablespoon each sugar and dark sesame oil

Instructions Jump to Ingredients ↑

  1. Instructions :

  2. 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.

  3. 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.

  4. 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.

  5. Let stand 5 minutes. Carve steak.

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

  7. Makes 4 servings. Beefitswhatsfordinner.


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