ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Asian Beef Salad

Prep time 15 mins
Chill time 1 hr
Grill time 14 mins
Stand time 5 mins
Yield Makes 8 servings
No grill available? Cook the beef in a grill skillet on the cooktop. Napa cabbage may be called Chinese cabbage in some grocery stores.

Ingredients

  • 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
  • Soy-Sesame Dressing

How to Make It

  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.