fbpx

Recipe by Chanie Nayman

Not-Your-Typical Asian Steak Salad

Not-Your-Typical Asian Steak Salad add or remove this to/from your favorites
Meat Meat
Easy Easy
6 Servings
Allergens
1 Hour
Diets

My inspiration for this salad is the components of a lo mein that we all love, except that it’s over lettuce instead of noodles!   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients

Steak

  • 1 pound (450 grams) London broil or minute steak

  • 1 tablespoon kosher salt

  • 1/2 teaspoon cracked black pepper

  • 2 tablespoons Glicks Soy Sauce

Salad

  • 16 ounces (450 grams) salad greens

  • 1 cup fresh broccoli, cut into small florets

  • 8 ounces (225 grams) Gefen Water Chestnuts, sliced into sticks

  • 1 10-ounce package shredded carrots

  • 1/2 a (15-ounce/425-gram) can baby corn, cubed

  • 1 (8-ounce/225-gram) package fresh snap peas

  • 1 (3-ounce/85-gram) package ramen noodles, for garnish

Sesame Peanut Lime Dressing

  • 1 tablespoon brown sugar or honey

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/2 teaspoon garlic powder

Directions

Marinate

1.

Season steak with kosher salt, cracked pepper, soy sauce, sesame oil, and garlic powder and let it marinate for up to 12 hours.

Cook the Steak

1.

Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius).

2.

Sear steak in a hot frying pan for about one to two minutes on each side.

3.

Transfer to a baking pan. Place the pan in the oven and bake for 20 minutes. Allow to cool.

Toast the Ramen

1.

Toast ramen noodles in a 350-degree Fahrenheit (180-degree Celsius) oven for 15 minutes.

To Serve

1.

Assemble salad in a large serving bowl. Combine dressing ingredients in a separate bowl and pour on top. Garnish with toasted ramen noodles.

Credits

Photography: Moishe Wulliger Food Styling: Renee Muller

Not-Your-Typical Asian Steak Salad

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments