I chose a lean, good quality (I like using 100% organic grass feed beef, but use whatever is available, or you’re preference) sirloin steak. One thing I like about steak is that it cooks quickly. This salad can be made in less than 30 minutes. Topping the sliced steak on a ton of orange sesame ginger vegetables allows you to enjoy all the wonderful richness of beef without the added side calories in a loaded baked potato and fried onion rings (we all must pick and choose our battles). Crunchy peanuts and fresh cilantro finish off this recipe with crunch and freshness.
I love the challenge of making most loved dishes healthier with all the similar flavors of the original dish. If anyone has favorite recipes, or restaurant dishes you wished were healthier, please put them in the comment section of this post. I’d love to hear what you enjoy and maybe pick a few to recreate ~ breakfast, lunch, dinner, dessert or anything in between.
ASIAN BEEF SALAD with SESAME ORANGE GINGER VINAIGRETTE
(Gluten Free Option)
- 10 oz LEAN BEEF TOP SIRLOIN STEAK
- 1/2 tsp GARLIC POWDER
- SEA SALT AND PEPPER TO TASTE
- 1/4 tsp PAPRIKA, GROUND
- 1 tsp SESAME OIL
- 1 RED BELL PEPPER, cut into strips and halved
- 10 BABY CARROTS, julienne cut
- 1 1/2 cups FRESH SNAP PEAS
- 6 GREEN ONIONS, sliced, white and green parts
- 2 ORANGES, segmented and juiced
- 2 1/2 cups ROMAINE LETTUCE, chopped
- 2 1/2 cups COLESLAW MIX, shredded cabbage
- 1/4 – 1/3 cup FRESH CILANTRO, chopped
- 1/3 cup SESAME GINGER VINAIGRETTE*
- 2 tsp HONEY (more or less to taste)
- 1/4 tsp CAYENNE PEPPER or SRIRACHA SAUCE, (optional or to taste)
- 1/4 cup DRY ROASTED PEANUTS, unsalted
*I used Annie’s brand dressing (gluten-free), Newman’s Own Light, or any other good quality, lighter dressing will work.
1. Season both sides of the steak with garlic powder, salt, pepper and paprika. Heat 1 tsp sesame oil in a large skillet. Add steak and sear both sides (about 2-4 minutes per side or to desired doneness). Remove from pan, cover and let rest 10 minutes to allow juices absorb back into the meat.
2. In the same skillet steak was cooked, spray with cooking spray and quickly sauté carrots, snap peas, red pepper and green onions, with salt and pepper, about 2 minutes. Place sautéed vegetables in a large mixing bowl to cool.
3. Cut peel off orange, and flesh into segments. Place in a small bowl and squeeze any remaining juice over oranges. Set aside.
5. Add coleslaw mix, romaine, orange segments, chopped cilantro and dressing to the pan cooked vegetables. Toss to coat well with vinaigrette, taste, and add salt and pepper as needed. Slice steak against the grain, into about 12 slices. Top salad with sliced beef and serve sprinkled with peanuts and garnish of green onions and cilantro, if desired. Serving size: about 3 slices (or 2.5 oz) steak, ¼ of the salad (about 1 1/3 cups) and 1 T. peanuts.
VARIATIONS: Use chicken or salmon for steak. Omit oranges and add mangoes or plums. Asian coleslaw side (recipe below).
Asian Coleslaw: Use entire package of coleslaw mix, add some more vegetables and chill (add more dressing if needed). Top with peanuts (about 1/3-1/2 cup) and extra cilantro for an easy side dish.
NUTRITION INFO PER SERVING: 300 calories, 13g fat, 2.5g sat fat, 35mg cholesterol, 29g carb, 5g fiber, 18g sugar, 21g protein