Layered Beef Salad with Warm Dressing |
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Prep Time: 45 Minutes Cook Time: 6 Minutes |
Ready In: 51 Minutes Servings: 1 |
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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 |
Directions:
1. Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
2. 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.
3. Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
4. 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.
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