Japanese Steak Salad Food

JAPANESE STEAK SALAD

Steps:

• In a small bowl, combine the first 5 ingredients. Pour 1/3 cup into a shallow bowl; add beef and turn to coat. Cover; refrigerate for at least 2 hours. For dressing, add onions, sugar and sesame oil to the remaining marinade. Cover and refrigerate until serving., Preheat broiler. In a small saucepan, bring 1 in. of water to a boil. Add peas. Reduce heat; cover and simmer for 2-3 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry. Combine the cabbage, romaine and peas; place on a serving platter., Drain and discard marinade. Place beef on broiler pan. Broil beef 4-6 in. from the heat 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing., Meanwhile, cook rice according to package directions. Arrange the carrot, cucumber and radishes on cabbage mixture. Top with rice and beef; drizzle with dressing.

COLD STEAK SALAD WITH CUCUMBER AND PONZU-MUSTARD VINAIGRETTE RECIPE

Steps:

• For the Dressing: Combine ponzu, shallot, mustard, oil, and wasabi (if using) in a bowl and whisk thoroughly.
• To Serve: Arrange steak slices evenly over a serving platter. Lay cucumber slices on top. Spoon dressing over the dish (you may not need all of it) and sprinkle with scallions. Season with a little salt. Serve immediately. Leftover dressing can be stored in the refrigerator for up to 1 week.

JAPANESE STEAKHOUSE GINGER SALAD DRESSING COPYCAT SHOGUN STEAK

Steps:

• Combine all ingredients in a blender.
• Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
• This recipe yields 1 3/4 cups.

JAPANESE BEEF STEAK SALAD WITH SESAME DRESSING

Steps:

• Combine sherry, soy sauce, vinegar, hoisin sauce and ginger in small bowl.
• Place beef steak and 1/3 cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 2 hours, turning once.
• For dressing, add 1/4 cup water, green onion, sugar and sesame oil to remaining marinade; mix well.
• Remove steak; discard marinade.
• Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat.
• Broil 16 to 21 minutes for medium rare to medium doneness, turning once. Let stand 5 minutes.
• Carve steak.
• Combine cabbage, lettuce, carrot and radishes; divide among 4 plates.
• Arrange cucumber, rice, pea pods and beef on salads.
• Serve with dressing.

JAPANESE STEAK HOUSE SALAD DRESSING RECIPE

Steps:

• Combine all together and use a hand mixer until blended then chill.
• If you are looking for lower calorie you can substitte with light mayo and use splenda instead of sugar.
• If you want more just double the recipe.

FAMOUS JAPANESE RESTAURANT-STYLE SALAD DRESSING

Steps:

• In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.