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marinated oriental beef salad

Tammy_Raynes avatar
a recipe by
Tammy Raynes
@Tammy_Raynes
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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