Asian Beef Salad Recipe

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Servings: 4


Cost per serving $1.84 view details


  1. Place steak in large shallow dish.
  2. Whisk together fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil; pour over meat, turning to coat. Cover and chill for at least 8 hrs or possibly for up to 24 hrs.
  3. Place lettuce in large salad bowl.
  4. In saucepan of boiling water, cook snow peas for 2 min or possibly till tender-crisp.
  5. Drain and refrigerateunder cool running water; drain again and pat dry.
  6. Add in to salad bowl. Add in red pepper.
  7. Slice cucumber in half lengthwise; slice thinly crosswise and add in to bowl.
  8. Add in bean sprouts.
  9. Reserving marinade, place flank steak on foil-lined baking sheet.
  10. Broil, 6 inches (15 cm) from heat, turning once, for about 10 min or possibly till medium-rare.
  11. Transfer to cutting board and tent with foil; let stand for 5 min.
  12. Meanwhile, in small saucepan, bring reserved marinade to boil; boil gently for 5 min. Remove from heat.
  13. Whisk in vinegar and sugar; gradually whisk in extra virgin olive oil. Let dressing cold slightly.
  14. Slice meat diagonally across the grain into thin slices; add in to salad bowl.
  15. Pour dressing over top; toss gently to coat lightly.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 256g
Recipe makes 4 servings
Calories 146  
Calories from Fat 71 49%
Total Fat 8.0g 10%
Saturated Fat 1.12g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 846mg 35%
Potassium 351mg 10%
Total Carbs 14.53g 4%
Dietary Fiber 3.6g 12%
Sugars 5.14g 3%
Protein 3.8g 6%
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