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Ginger and Sesame Steak Salad

Ever been on a trip you wished would never end? The flavours in this steak salad take us around the world and back again, transforming salad into a hearty main course.

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  • Cooking time8 min
  • Prep time20 min
  • Servings4
recipe image Asian Steak Salad


  • 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)

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.

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