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!

INGRIDIENT

½ cup soy sauce

½ cup sukiyaki sauce

½ 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

DIRECTION

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.

NUTRITION FACT

Per Serving: 981 calories; protein 55g; carbohydrates 34.4g; fat 70.6g; cholesterol 401.3mg; sodium 2153.6mg.

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