Japanese Beef Steak Salad With Sesame Dressing - cooking recipe

Ingredients

1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4 pounds)
3 cups napa cabbage, sliced
3 cups romaine lettuce, sliced
1/2 cup carrot, thinly sliced
1/2 cup cucumber, thinly sliced
1/2 cup radish, thinly sliced
1 cup cooked rice, hot
24 pea pods, blanched
Marinade or Dressing
3 tablespoons dry sherry
3 tablespoons reduced sodium soy sauce
3 tablespoons rice wine vinegar
2 tablespoons hoisin sauce
1/2 teaspoon fresh ginger, grated
1/4 cup water
2 tablespoons green onions, chopped
1 tablespoon sugar
1 tablespoon dark sesame oil

Preparation

Combine sherry, soy sauce, vinegar, hoisin sauce and ginger in small bowl.
Place beef steak and 1/3 cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 2 hours, turning once.
For dressing, add 1/4 cup water, green onion, sugar and sesame oil to remaining marinade; mix well.
Remove steak; discard marinade.
Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat.
Broil 16 to 21 minutes for medium rare to medium doneness, turning once. Let stand 5 minutes.
Carve steak.
Combine cabbage, lettuce, carrot and radishes; divide among 4 plates.
Arrange cucumber, rice, pea pods and beef on salads.
Serve with dressing.