Asian Beef Salad
- Total Time
You'll love the variety of textures in this main-dish salad: crisp noodles, crunchy greens, juicy oranges and tender beef.
garlic clove(s)3 medium clove(s), minced
rice wine vinegar¼ cup(s)
low sodium soy sauce¼ cup(s)
peanut oil1 ½ Tbsp
hoisin sauce1 Tbsp
uncooked lean trimmed sirloin beef1 pound(s)
mixed greens8 cup(s)
canned unsweetened mandarin orange(s)1 cup(s), drained
packaged chow mein noodles⅓ cup(s)
- 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.
- 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.
- Meanwhile, pour reserved marinade into a small saucepan. Bring to a boil; cook, stirring occasionally, 1 minute more.
- 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.