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Ginger & Sesame Steak Salad
This splendid combination of colors--green watercress, red bell pepper, pale bean sprouts and yellow corn--enhance this stylish steak salad, making it a great choice for al fresco summer dining. Serve goblets of fresh berries for dessert.


  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon coarsely chopped fresh ginger
  • 2 garlic cloves, peeled
  • 1/8 teaspoon crushed red pepper flakes
  • 3/4 pound lean trimmed boneless beef sirloin steak
  • 1 1/2 cups frozen corn kernels
  • 2 tablespoons water
  • 1 tablespoon canned chicken broth
  • 1 tablespoon rice wine vinegar
  • 4 cups (loosely packed) watercress sprigs, tough stems removed
  • 1 large red bell pepper, thinly sliced
  • 1/2 cup bean sprouts
  • 1/4 cup thinly sliced scallions
  • 1 tablespoon sesame seeds, toasted

1. In a small food processor, combine soy sauce, ginger, garlic and red pepper flakes; process until ginger and garlic are very finely chopped.

2. Preheat broiler and broiler pan. Rub half of soy sauce mixture over both sides of steak and broil 4 to 5 inches from heat for about five minutes per side for medium-rare. Transfer steak to a plate and set aside.

3. Meanwhile, in a small saucepan, combine corn and water, and bring to a boil over high heat. Reduce heat to medium, cover and cook until corn is heated through, three to four minutes. Drain corn, cool under cold running water and drain again.

4. Pour remaining soy sauce mixture into a salad bowl. Mix in broth and vinegar and any steak juices that have collected on plate. Add drained corn, watercress, bell pepper, bean sprouts and scallions, and toss gently.

5. Carve steak into thin slices. Sprinkle salad with sesame seeds, arrange sliced steak on top and serve.


Nutritional Information
Per serving: 203 calories, 5.3g total fat, 1.5g saturated fat, 2g monounsaturated fat, 0.8g polyunsaturated fat, 3.1g dietary fiber, 23g protein, 18g carbohydrate, 52mg cholesterol, 390mg sodium.
Good source of: beta-carotene, vitamin B12, vitamin C, zinc.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
30