Asian Beef Salad

Southern Living
Asian Beef SaladRecipe
No grill available? Cook the beef in a grill skillet on the cooktop. Napa cabbage may be called Chinese cabbage in some grocery stores.
Makes 8 servings

Ingredients

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1/4 cup teriyaki sauce
2 tablespoons olive oil
2 (1-lb.) flank steaks
1 (1 3/4-lb.) napa cabbage, chopped
1 large head romaine lettuce, chopped
2 large tomatoes, cut into wedges
2 cucumbers, thinly sliced
1/2 small red onion, thinly sliced
1/2 cup loosely packed fresh cilantro

Preparation

Prep: 15 Minutes
Chill: 1 Hours
Grill: 14 Minutes
Stand: 5 Minutes

1. Combine teriyaki sauce and oil in a shallow dish or large zip-top plastic freezer bag; add steaks, turning to coat. Cover or seal, and chill 1 hour, turning steaks occasionally.

2. Remove steaks from marinade, discarding marinade.

3. Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or to desired degree of doneness. Let stand 5 minutes; cut diagonally across the grain into thin slices.

4. Toss steak slices, cabbage, and next 5 ingredients together; drizzle with desired amount of dressing, tossing gently to coat.

Created date

June 2006