I think I first made this salad in 2003, or there abouts. Sherrie and I were still living together and we made it all the time.
I don't boil the marinade to use for the salad dressing. I just make a fresh batch of dressing. Something about the marinade being in meat...even though it's boiled...i just can't do it.
Asian Beef Salad
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| Photo courtesy of WW |
Recipe from: Weight Watchers
Serves 4
3 clove(s), medium garlic clove(s), minced
1/4 cup(s) rice wine vinegar
1/4 cup(s) low sodium soy sauce
1 1/2 Tbsp peanut oil
1 Tbsp hoisin sauce
1 pound(s) uncooked lean trimmed sirloin beef
8 cup(s) mixed greens
1 cup(s) canned unsweetened mandarin orange(s), drained
1/3 cup(s) packaged chow mien noodles
In a large bowl, combine garlic, vinegar, soy sauce, oil and hoisin sauce; add steak. Marinate in refrigerator for 2 to 4 hours, or up to overnight. Remove steak to a plate; reserve marinade.
Preheat grill or broiler. Grill or broil steak for 8 minutes on each side for medium, or longer until desired degree of doneness. Remove steak and slice into thin strips.
Meanwhile, pour reserved marinade into a small saucepan. Bring to a boil; cook, stirring occasionally, 1 minute more.
To serve, place 2 cups of greens on each of 4 plates. Top each with about 3 ounces of steak, 1/4 cup of oranges and 1 heaping tablespoon of noodles; drizzle each salad with about 1 1/2 tablespoons of cooked and cooled marinade.
