← Back to Search Results
Asian, Japanese
Japanese Beef Salad Recipe-10319

Photo by: Joseph De Leo
Comments: 0


If your kids like meat, they’ll love this salad. It can be made ahead of time for a no-fuss dinner.

Yield: Serves four


  • 1¾ pounds flank steak, about ½-inch thick
  • ½ pound green beans or snow peas
  • 2 cups broccoli florets
  • 1 red bell pepper, cut into strips
  • 1 medium onion, thinly sliced
  • 2 scallions, cut into ½-inch pieces


  • ¼ cup soy sauce
  • ¼ cup white wine (or clear apple juice)
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger


1. Preheat the broiler.

2. Place the flank steak on the broiler pan and broil 4 inches from the flame for 5-7 minutes on each side. Let the steak cool while you assemble the rest of the salad.

3. Fill a medium saucepan halfway with water and bring it to a boil. Fill a medium bowl with cold water. Trim the ends of the green beans or peel the strings from the snow peas. Blanch the beans or snow peas for 1 minute in the boiling water. Drain them in a colander and transfer them to a bowl of cold water. Repeat with the broccoli. Allow the vegetables to cool.

4. Slice the steak across the grain into very thin slices and transfer to a large bowl. Pat the broccoli and beans or snow peas dry with paper towels and add them to the beef along with the rest of the vegetables.

5. Whisk together the dressing ingredients in a small bowl. Pour the dressing over the salad and toss together.


This salad can be stored for several hours, without dressing, in a tightly covered plastic container in the refrigerator. Let the salad sit at room temperature for ½ hour before adding the dressing and serving.

To save time, the flank steak can be broiled that morning or the night before.


Broiler pan

Medium saucepan

Medium bowl


Large bowl


© 1993, 2007 Bob Sloan and Paul Hanson

Nutritional Information

Nutrients per serving (% daily value)

424kcal (21%)
111mg (11%)
89mg (148%)
84mcg RAE (3%)
69mg (23%)
1134mg (47%)
6g (32%)
18g (28%)
5mg (27%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
mom-a-licious Mom-a-Licious
by Domenica Catelli
nigella-express Nigella Express
by Nigella Lawson
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
martin-yans-china Martin Yan's China
by Martin Yan
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?