Asian Steak Salad

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

Ingredients

  • 0.5 cup
  • 2 tsp.
  • 2 tsp.
  • 2 tsp.
  • 1.5 tsp.
  • 1.5 tsp. finely grated
  • 2 cloves , finely chopped
  • 1 tsp.
  • 0.13 tsp. , (optional)
  • 0.75 lb.
  • 3 quarts , (such as romaine, arugula, red leaf, etc.)
  • 0.5 lb. , trimmed, cooked and cut into small pieces
  • 1 medium , cut into thin strips
  • 0.5 , thinly sliced
  • 3 , thinly sliced
  • 0.25 cup chopped , (optional)

  • Calories200
  • Total Fat5 g
  • Saturated Fat1.5 g
  • Trans Fat0 g
  • Polyunsaturated Fat1 g
  • Monounsaturated Fat2.5 g
  • Cholesterol45 mg
  • Sodium200 mg
  • Sugars9 g
  • Protein23 g
  • Calcium4 %
  • Iron25 %
  • Omega-30 g
  • Omega-60 g
  • Vitamin C120 %
  • Vitamin A120 %

Instructions

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. Grill or broil steak until desired doneness, turning once, about 6 minutes. Let stand 5 minutes. Slice thinly on the diagonal. Toss reserved dressing with salad greens, asparagus, red pepper, cucumber, green onions and cilantro. Top with steak.