Asian Beef Salad

By á-4084

7 Points Plus, serves 4
Use whatever greens you like, as much as you like. Omit the noodles and use fresh julienned carrots. Use fresh oranges, clemetines etc. instead of canned.

Ingredients

• 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 mein noodles

Preparation

Step 1

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. Yields 1 salad per serving.