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marinated oriental beef salad

Tammy_Raynes avatar
By Tammy Raynes
from Natchitoches, LA

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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serves 4
prep time 45 Min
cook time 10 Min
method Refrigerate/Freeze

Ingredients For marinated oriental beef salad

  • 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
    (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

How To Make marinated oriental beef salad

  • 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.
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