Japanese Beef Steak Salad
with Sesame Dressing
1 boneless beef top sirloin steak, cut 1-inch thick (about 1-1/4 lbs.)
3 cups each sliced Napa cabbage and romaine lettuce
1/2 cup each thinly sliced carrot, cucumber, and radishes
1 cup hot cooked rice
24 pea pods, blanched
Marinade & Dressing:
3 Tbsp. each dry sherry, reduced-sodium soy sauce and rice wine vinegar
2 Tbsp. hoisin sauce
1/2 tsp. grated fresh ginger
2 Tbsp. chopped green onion
1 Tbsp. each sugar and dark sesame oil
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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. 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. 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. Let stand 5 minutes. Carve steak. Combine cabbage, lettuce, carrot, and radishes; divide among 4 plates. Arrange cucumber, rice, pea pods, and beef on salads. Serve with dressing. Makes 4 servings.
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