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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.
1 pound (450 grams) London broil or minute steak
1 tablespoon kosher salt
1/2 teaspoon cracked black pepper
2 tablespoons Glicks Soy Sauce
1 tablespoon Gefen Sesame Oil
2 teaspoons garlic powder
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
1/2 cup oil
1 tablespoon Gefen Sesame Oil
1/4 cup lime juice
2 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon peanut butter
1 tablespoon brown sugar or honey
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
Season steak with kosher salt, cracked pepper, soy sauce, sesame oil, and garlic powder and let it marinate for up to 12 hours.
Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius).
Sear steak in a hot frying pan for about one to two minutes on each side.
Transfer to a baking pan. Place the pan in the oven and bake for 20 minutes. Allow to cool.
Toast ramen noodles in a 350-degree Fahrenheit (180-degree Celsius) oven for 15 minutes.
Assemble salad in a large serving bowl. Combine dressing ingredients in a separate bowl and pour on top. Garnish with toasted ramen noodles.
Photography: Moishe Wulliger Food Styling: Renee Muller
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