After a week of restaurant food while I was out of town, I was craving a more sensible diet, like celery and water. Alas, the hubby and the puppies have to eat, but I can still feed my veggie craving. Especially since that happens only a few times per year. This salad is very yummy, and also quite filling.*
My favorite part of this salad is the dressing/marinade, which is surprisingly low-fat. I modified a recipe from one of the Taste of Home magazines, and the dressing is so flavorful and tangy that it could almost double as a stir-fry sauce. Or a beverage. You can substitute any veggies in this salad; these are just my favorites.
*When combined with peanut butter cups and Coke a few hours later.
Japanese Steak Salad
3 Tbsp. dry sherry
3 Tbsp. rice wine vinegar
3 Tbsp. soy sauce
2 Tbsp. hoisin sauce
½ tsp. granted gingerroot
1 clove garlic, grated
1 lb. steak
2 green onions, minced
1 Tbsp. sugar
1 Tbsp. dark sesame oil
3 c. napa cabbage, shredded, or 3 c. prepared coleslaw mix
½ c. julienned carrots (can omit if using prepared coleslaw mix)
½ cucumber, thinly sliced
Toasted sesame seeds
1. Combine the sherry, vinegar, soy sauce, hoisin, gingerroot, and garlic. Place steak in a resealable bag and add 1/3 c. of the marinade. Marinate at least two hours. Store the remaining marinade in the refrigerator.
2. Grill or broil the beef until cooked to your desired level of doneness. Let rest at least five minutes, and then thinly slice.
3. Add green onions, sugar, and sesame oil to the reserved marinade to create the dressing.
4. In a bowl or on a platter, combine or layer the lettuce, cabbage, carrots, and cucumbers.
5. Drizzle with dressing and top with steak. Sprinkle with sesame seeds.
6. Mmm … beef closeup … Then serve. It will get all messed up, but it’s still pretty.