← Back to Search Results
Asian, Japanese
Japanese Beef Salad

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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

Ingredients

  • 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

Dressing:

  • 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

Directions

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.

Notes

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.

Equipment

Broiler pan

Medium saucepan

Medium bowl

Colander

Large bowl

Whisk


© 1993, 2007 Bob Sloan and Paul Hanson
 

Nutritional Information

Nutrients per serving (% daily value)

424kcal (21%)
111mg (11%)
89mg (148%)
84mcg RAE (3%)
1098mg
84mg
47g
10g
4g
19g
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

cooking-for-friends Cooking for Friends
by Gordon Ramsay
lucid-food Lucid Food
by Louisa Shafia
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-sweet-life The Sweet Life
by Kate Zuckerman
Already a member? Sign in here
Close_overlay

Sign up to 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
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?