Ingredients Jump to Instructions ↓

  1. 3 tablespoons sherry or reduced-sodium chicken broth

  2. 3 tablespoons rice vinegar

  3. 3 tablespoons reduced-sodium soy sauce

  4. 2 tablespoons hoisin sauce

  5. 1/2 teaspoon minced fresh gingerroot

  6. 1 boneless beef sirloin steak (1 inch thick and 1-1/4 pounds)

  7. 2 green onions, chopped

  8. 1 tablespoon sugar

  9. 1 tablespoon sesame oil

  10. 1/3 cup fresh snow peas

  11. 3 cups sliced Chinese or napa cabbage

  12. 3 cups torn romaine

  13. 1/3 cup uncooked instant rice

  14. 1/2 cup julienned carrot

  15. 1/2 cup thinly sliced cucumber

  16. 1/2 cup sliced radishes

Instructions Jump to Ingredients ↑

  1. 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.


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