Recipes Club
Boeuf ::: Asian Steak Salad

Source : Becel
Ingrédients
  • 1/2 cup (125 mL) orange juice
  • 2 tsp. (10 mL) light soy sauce
  • 2 tsp. (10 mL) sesame oil
  • 2 tsp. (10 mL) honey
  • 1 1/2 tsp. (7 mL) rice wine vinegar
  • 1 1/2 tsp. (7 mL) finely grated fresh ginger or 2 mL ground ginger
  • 2 cloves garlic, finely chopped
  • 1 tsp. (5 mL) Becel® Oil
  • 1/8 tsp. (0.5 mL) hot pepper sauce, (optional)
  • 3/4 lb. (375 g) boneless sirloin steak
  • 3 quarts (3 L) mixed salad greens, (such as romaine, arugula, red leaf, etc.)
  • 1/2 lb. (250 g) fresh asparagus, trimmed, cooked and cut into small pieces
  • 1 medium red bell pepper, cut into thin strips
  • 1/2 English cucumber, thinly sliced
  • 3 green onions, thinly sliced
  • 1/4 cup (60 mL) chopped fresh cilantro, (optional
préparation
  1. Blend orange juice, soy sauce, sesame oil, honey, rice wine vinegar, ginger, garlic, Becel® Oil and hot pepper sauce with wire whisk in small bowl. Pour ¼ cup (50 mL) dressing over steak in shallow non-aluminum dish, turning to coat. Marinate in refrigerator at least 30 minutes. Reserve remaining dressing.
  2. Grill or broil steak until desired doneness, turning once, about 6 minutes. Let stand 5 minutes. Slice thinly on the diagonal.
  3. Toss reserved dressing with salad greens, asparagus, red pepper, cucumber, green onions and cilantro. Top with steak.
Comment