Asian Steak Salad

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4 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.