Layered Beef Salad with Warm Dressing

This dish is quick and tasty. The cold salad and warm steak are the perfect combination in this dish. You can make the salad any way you wish. The jicama adds a nice crunch.

• Preparation Time: 45 mins
• Cooking Time: 6 mins
• Total Time: 51 mins
• Calories: 981 Calories

Ingredients

• 2 teaspoons minced garlic
• 2 tomatoes, sliced
• 2 teaspoons grated fresh ginger root
• 1 English cucumber, thinly sliced
• 1 cup peanut oil
• 1 onion, sliced thin
• 6 hard-cooked eggs, sliced
• 1 jicama, peeled and julienned
• 1 (1 1/2) pound beef sirloin steak, sliced thinly across the grain
• 2 heads red leaf lettuce, torn into bite-sized pieces
• 1 bunch radishes, sliced into thin rounds
• 0.5 cup soy sauce
• 0.5 cup water
• 0.5 cup sukiyaki sauce

Recipe Instructions

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.