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Chinese Steak Salad
1/2 cup pineapple juice
½ cup teriyaki marinade & sauce (i.e. Kikkoman)
2 tbsp sesame oil
1 1/2 tsp grated fresh gingerroot or 1/2 tsp (2 mL) ground ginger
4 cups cooked Roast Beef or cooked Top Sirloin Steak
sliced in 1/4 inch strips
1 bag (16 oz ) Coleslaw (cabbage and carrot mixture)
1 package frozen Chinese pea pods or 1 cup fresh snow peas
2 packages (3 oz) instant Oriental soup noodles (beef flavour),
broken up
1/3 cup shelled, salted sunflower seeds
Prepare dressing by combining powdered soup packet from 1 package of noodles
with the first 4 ingredients. (Save other powdered soup packet for another recipe.)
Pour 1/2 cup dressing over cooked sliced steak in plastic zipper bag and marinate
in the refrigerator for about 10 minutes. Meanwhile, bring remaining dressing
to a boil. Toss vegetables, noodles and seeds with hot dressing. Top with steak
and dressing mixture. Garnish with sliced red pepper if desired. Serve with crusty
rolls.
Makes 4-6 servings.
Beef Information Centre
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