Beef California Roll Salad
|1/3 cuphoisin sauce|
|2 tablespoonsgarlic; minced|
|1 tablespoonsesame oil|
|1/4 cuppomegranate juice; plus 1 tsp|
|2 1/2 tablespoonsginger; fresh, minced|
|3 eachbeef top loin strip steaks; cut 3/4 inch thick (about 8 ox each)|
|2 teaspoonswasabi paste|
|2 eachcucumbers; thinly sliced|
|1 tablespoonlight mayonnaise|
|2 cupscarrots; thinly sliced|
|1 mediumavocado; diced|
|1/2 cuppomegranate seeds; fresh|
|1 tablespoonsesame seeds; toasted|
Beef California Roll Salad Preparation
1.) Combine hoisin sauce, garlic, sesame oil, pepper, 1/4 cup of the pomegranate juice, and 2 tbsp of ginger in a bowl.
2.) Add the steak to the mixture and let marinate for at least 15 minutes.
3.) For Wasabi Cucumbers, combine wasabi and remaining 1 tsp pomegranate juice in bowl; add cucumbers; toss to coat, then refrigerate.
4.) To make Gingered Carrots, mix mayo and remaining 1/2 tbsp ginger. Add carrots; toss to coat, then refrigerate.
5.) When ready to eat, grill steaks. Slice the cooked meat thin and serve over cucumbers and carrots. Top with avocado, pomegranate and sesame seeds.
Pomegranate seeds can be omitted if they are not in season.
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