1 saladPrep Time
1/2 cup: soy sauce
1/2 cup: sukiyaki sauce
1/2 cup: water
2 teaspoons: grated fresh ginger root
2 teaspoons: minced garlic
1 (1 1/2) pound: beef sirloin steak, sliced thinly across the grain
2 heads: red leaf lettuce, torn into bite-sized pieces
1: onion, sliced thin
1 bunch: radishes, sliced into thin rounds
1: English cucumber, thinly sliced
2: tomatoes, sliced
1: jicama, peeled and julienned
6: hard-cooked eggs, sliced
1 cup: peanut oil
Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
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.
Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
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.
Calories: 981 kcal
Carbohydrates: 34.4 g
Cholesterol: 440 mg
Fat: 70.6 g
Fiber: 12.9 g
Protein: 55 g
Sodium: 2154 mg