Marinated Oriental Beef Salad

Tammy Raynes

By
@Tammy_Raynes

Another great salad to serve on those hot, summer days. This recipes uses flank steak, but you can use boneless, chicken breasts instead. Just stir-fry chicken until done.

This would be another great salad to serve at a Ladies Luncheon.


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Rating:

Serves:

4

Prep:

45 Min

Cook:

10 Min

Method:

Refrigerate/Freeze

Ingredients

1
(1 to 1 1/4 pounds) flank steak
1/3 c
lemon juice concentrate
1/4 c
catsup
1/4 c
vegetable oil
1 Tbsp
brown sugar
1/4 tsp
garlic powder
1/4 tsp
ground ginger
1/4 tsp
pepper
8 oz
fresh mushrooms, sliced (about 2 cups)
1 can(s)
(8-ozs.) sliced water chestnuts, drained
1
sweet onion, sliced and separated into rings
1 pkg
(6-oz) frozen pea pods, thawed
lettuce leaves
tomato wedges

Directions Step-By-Step

1
Broil meat 5 minutes on each side or until desired doneness; slice diagonally into thin strips.
2
Meanwhile, in large bowl, combine lemon juice, catsup, oil, sugar, garlic powder, ginger and pepper; mix well.
3
Add sliced meat, mushrooms, water chestnuts and onion; mix well. Cover; refrigerate 8 hours or overnight, stirring occasionally.
4
Before serving, add pea pods. Serve on lettuce; garnish with tomato. Refrigerate leftovers.

About this Recipe

Course/Dish: Beef, Beef Salads, Salads
Main Ingredient: Beef
Regional Style: Asian
Dietary Needs: Low Carb
Other Tags: Quick & Easy, Healthy