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| Layered Beef Salad with Warm Dressing |
"This dish is quick, tasty, and my favorite! The cold salad and warm steak are the perfect combination in this dish! You can make the salad any way you want. I add jicama for the crunch!"
Ingredients :
- 1/2 cup soy sauce
- 1/2 cup sukiyaki sauce
- 1/2 cup water
- 2 teaspoons grated fresh ginger root
- 2 teaspoons minced garlic
- 1 (1 1/2) pound beef sirloin steak, sliced thinly across the grain
- 2 heads red leaf lettuce, torn into bite-sized pieces
- 1 onion, sliced thin
- 1 bunch radishes, sliced into thin rounds
- 1 English cucumber, thinly sliced
- 2 tomatoes, sliced
- 1 jicama, peeled and julienned
- 6 hard-cooked eggs, sliced
- 1 cup peanut oil
Instructions :
| Prep : 45M | Cook : 4M | Ready in : 51M |
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- Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
- Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
- Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
- Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.
Notes :
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