Japanese Steak Salad

Japanese Steak Salad


  • 1 pound well-trimmed beef top sirloin 3 cups sliced napa cabbage
  • 1/2 cup thin diagonally sliced carrots
  • 1 cup cooked rice
  • 1/2 cup thin sliced cucumber
  • 3 tablespoons dry sherry
  • 1/2 teaspoon grated fresh ginger
  • 1 green onion, sliced diagonally (not to be cooked)
  • 2 tablespoons hoisin sauce
  • 3 tablespoons light soy sauce
  • 1 tablespoon Oriental dark roasted sesame oil
  • 24 pea pods, blanched
  • 1/2 cup thin sliced radishes
  • 3 tablespoons rice wine vinegar
  • 3 cups romaine lettuce, cut ΒΌ inch
  • 1 tablespoon sugar
  • 3 tablespoons water


  1. Prepare Sesame Marinade and Dressing. Place beef top sirloin steak in plastic bag; add reserved marinade, turning to coat. Close bag securely and marinate in refrigerator 2 hours, turning once. Remove from marinade; place on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 14 to 16 minutes to doneness desired (rare to medium-rare), turning once. Let stand 5 minutes. Carve steak into thin slices.
  2. Meanwhile, combine napa cabbage, romaine, carrots and radishes; place an equal amount of each on 4 individual plates. Arrange an equal number of cucumber slices in circle at top of salad greens on each plate. Mound 1/4 cup rice on each cucumber circle. Fan pea pods around both sides of rice. Arrange steak slices as spokes on salad greens, radiating down from rice. Serve dressing with salad. Makes 4 servings.
  3. Combine dry sherry, soy sauce, vinegar, hoisin sauce and ginger; mix well. Divide mixture in half; reserve half for steak marinade. To prepare dressing, combine remaining mixture with water, green onion, sugar and oil; mix well. Yield: 1/3 cup marinade; 3/4 cup dressing.

Read More

Be the first to comment

Leave a Reply

Your email address will not be published.