Asian Steak Salad

  • Makes4 servings

You can whip up this summer salad in flash, leaving you more time to enjoy your evening.


  • 8 cups torn romaine lettuce

  • 1 cup snow peas, strings removed and cut in half diagonally

  • 4 green onions, slivered

  • 1/2 medium red sweet pepper, cut into slivers

  • 1/2 medium green or yellow sweet pepper, cut into slivers

  • 1 1/2 cups cherry tomatoes, or grape tomatoes, cut in half

  • 1 1/2 cups baby carrots, cut in half diagonally

  • 1 1-in. piece fresh ginger, peeled

  • 1 garlic clove

  • 2 tbsp rice vinegar

  • 2 tbsp Asian fish sauce, or soy sauce (or 1 tbsp of each)

  • 1 tbsp lime juice

  • 1 tbsp sesame oil

  • 1 tsp granulated sugar

  • 500 g grilled steak, or roast beef, very thinly sliced


  • In a large bowl, toss together the romaine, snow peas, green onions, red and green peppers, tomatoes and carrots.

  • Combine the ginger root, garlic, vinegar, fish sauce or soy sauce, lime juice, sesame oil and sugar in the container of a blender. Blend until smooth, stopping the blender once or twice to scrape the sides down. (Taste dressing and adjust with more sugar if you prefer it a little sweeter.)

  • Drizzle most of the dressing over the lettuce mixture in the bowl and toss until evenly coated. Transfer salad to a large platter and arrange sliced steak over top. Drizzle the remaining dressing over the steak and serve immediately.