| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Japanese | Steak | 4 | Servings |
INGREDIENTS
| 1 | lb | Boneless beef top sirloin steak, cut into 1" pieces |
| 3 | c | Napa cabbage and romaine lettuce, sliced 1/4" thick |
| 1/2 | c | Carrots; thin diagonally sliced |
| 1/2 | c | Radishes; thinly sliced |
| 1/2 | c | Cucumber; thinly sliced |
| 1 | c | Hot cooked rice |
| 24 | Snow pea pods; blanched | |
| Sesame Marinade and Dressing |
INSTRUCTIONS
Prepare Sesame Marinade and Dressing. Place beef top sirloin steak in plastic bag; add reserved 1/3 cup marinade from Sesame Marinade and Dressing, turning to coat. Close bag securely and marinate in refrigerator 2 hours, turning once. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 16 to 21 minutes for rare to medium, turning once. Let stand 5 minutes. Trim excess fat from steak; carve steak into thin slices. Meanwhile combine napa cabbage, lettuce, carrots and radishes; place equal amounts of salad mixture on 4 individual plates. Arrange equal amount of cucumber slices in circle at top of salad mixture. Mound 1/4 cup rice on top of each cucumber circle. Fan pea pods around both sides of rice. Arrange steak slices in spoke fashion on salad greens, radiating down from rice. Serving Ideas : Serve salad with Sesame Dressing. NOTES : A boneless beef top sirloin steak will yield four 3-ounce cooked, trimmed servings per pound. Recipe by: National Cattlemen's Beef Association & Susan Parenti Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Yolanda de Ortega" <[email protected]> on Sep 23, 1997
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