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!
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- ½cup soy sauce
- ½cup sukiyaki sauce
- ½cup water
- 2teaspoons grated fresh ginger root
- 2teaspoons minced garlic
- 1(1 1/2) pound beef sirloin steak, sliced thinly across the grain
- 2heads red leaf lettuce, torn into bite-sized pieces
- 1onion, sliced thin
- 1bunch radishes, sliced into thin rounds
- 1English cucumber, thinly sliced
- 2tomatoes, sliced
- 1jicama, peeled and julienned
- 6hard-cooked eggs, sliced
- 1cup peanut oil
Instructions
Step 1
Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.Step 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.Step 3
Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.Step 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.