Photo of Asian beef salad by WW

Asian beef salad

Total Time
33 min
17 min
16 min
You'll love the variety of textures and colors in this satisfying main-dish salad: crisp noodles, crunchy greens, juicy oranges, and tender beef. The beef is so tender because it soaks in a delicious marinade of garlic, rice-wine vinegar, soy sauce, peanut oil, and hoisin sauce. Keep in mind that you can marinate the steak up to overnight if you're making this recipe ahead of time. After grilling, arrange the steak on mixed greens, then top with mandarin oranges and packaged chow mein noodles. You can use whatever type of citrus (like Asian pears) or other packaged noodles you'd like for this versatile salad recipe.



3 clove(s), minced

Rice wine vinegar

¼ cup(s)

Less sodium soy sauce

¼ cup(s)

Peanut oil

1½ Tbsp

Hoisin sauce

1 Tbsp

Uncooked lean trimmed sirloin beef

1 pound(s)

Mixed greens

8 cup(s)

Canned mandarin oranges in water, artificially sweetened

1 cup(s), drained

Packaged chow mein noodles



  1. In a large bowl, combine garlic, vinegar, soy sauce, oil and hoisin sauce; add steak. Marinate in refrigerator for 2 to 4 hours, or up to overnight. Remove steak to a plate; reserve marinade.
  2. Preheat grill or broiler. Grill or broil steak for 8 minutes on each side for medium, or longer until desired degree of doneness. Remove steak and slice into thin strips.
  3. Meanwhile, pour reserved marinade into a small saucepan. Bring to a boil; cook, stirring occasionally, 1 minute more.
  4. To serve, place 2 cups of greens on each of 4 plates. Top each with about 3 ounces of steak, 1/4 cup of oranges and 1 heaping tablespoon of noodles; drizzle each salad with about 1 1/2 tablespoons of cooked and cooled marinade. Yields 1 salad per serving.