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Pacific Rim Beef Salad
Prep time: 40 minutes
Marinating time: 2-4 hours
Cooking time: 20 minutes
2 pounds Nolan Ryan's All-Natural top sirloin or strip steak,
cut 1 1/2 inches thick
1 pound fresh spinach, stems removed and torn into bite-sized pieces
4 ounces fresh bean sprouts
6 center-cut red onion slices, thinly sliced and separated into rings
1 cup fresh enoki mushrooms or very thinly sliced button mushrooms
1 small container cherry tomatoes
1 tablespoon sesame seeds
Marinade
1/4 cup reduced sodium soy sauce
1/2 cup sugar
1 tablespoon plus 1 1/2 teaspoon finely grated fresh ginger
3 large cloves garlic, minced
(Reserve 2 tablespoons of marinade mixture for salad dressing)
Dressing
1/4 cup ketchup
1/4 cup rice wine vinegar
2 tablespoons vegetable oil
1/8 teaspoon hot pepper sauce
2 tablespoons of reserved marinade
2 teaspoons dark sesame oil
Directions
Combine marinade ingredients, stirring to dissolve sugar. Reserve 2 tablespoons marinade mixture for dressing. Place steak and remaining marinade in sealable plastic bag, turning to coat. Place in refrigerator 2 to 4 hours, turning occasionally. Cook steak in large heavy frying pan over medium heat 16-20 minutes (8-10 minutes per side) or grill over medium coals. Let steak stand 10 minutes before carving into thin slices.
Combine spinach, bean sprouts and onion in large bowl. Mix dressing ingredients in a small saucepan except for sesame oil. Bring dressing to boil over medium heat, stirring constantly. Remove from heat, stir in sesame oil. Pour hot dressing over spinach and toss. Arrange salad on a platter with steak slices. Sprinkle with sesame seeds. Garnish with mushrooms and tomatoes.
Recipe courtesy of the Texas Beef Council.
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