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Name: Beef California Roll Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/3 cup hoisin sauce; 2 tablespoons garlic minced; 1 tablespoon sesame oil; 1/2 teaspoon pepper; 1/4 cup pomegranate juice plus 1 tsp; 2 1/2 tablespoons ginger fresh, minced; 3 each beef top loin strip steaks cut 3/4 inch thick (about 8 ox each); 2 teaspoons wasabi paste; 2 each cucumbers thinly sliced; 1 tablespoon light mayonnaise; 2 cups carrots thinly sliced; 1 medium avocado diced; 1/2 cup pomegranate seeds fresh; 1 tablespoon sesame seeds toasted

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INGREDIENTS

1/3 cup hoisin sauce
2 tablespoons garlic ; minced
1 tablespoon sesame oil
1/2 teaspoon pepper
1/4 cup pomegranate juice ; plus 1 tsp
2 1/2 tablespoons ginger ; fresh, minced
3 each beef top loin strip steaks ; cut 3/4 inch thick (about 8 ox each)
2 teaspoons wasabi paste
2 each cucumbers ; thinly sliced
1 tablespoon light mayonnaise
2 cups carrots ; thinly sliced
1 medium avocado ; diced
1/2 cup pomegranate seeds ; fresh
1 tablespoon sesame seeds ; toasted

Servings

INSTRUCTIONS

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.

NOTES

Pomegranate seeds can be omitted if they are not in season.

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Beef California Roll Salad

1/3 cup hoisin sauce
2 tablespoons garlic minced
1 tablespoon sesame oil
1/2 teaspoon pepper
1/4 cup pomegranate juice plus 1 tsp
2 1/2 tablespoons ginger fresh, minced
3 each beef top loin strip steaks cut 3/4 inch thick (about 8 ox each)
2 teaspoons wasabi paste
2 each cucumbers thinly sliced
1 tablespoon light mayonnaise
2 cups carrots thinly sliced
1 medium avocado diced
1/2 cup pomegranate seeds fresh
1 tablespoon sesame seeds toasted

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.

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Nutrition

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Serving Size: 1 Serving (233g)
Recipe Makes: 6 Servings

Calories: 195
Calories from Fat: 95 (49%)

Amt Per Serving		% DV

	Total Fat 10.5g	14 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 2.6g
Cholesterol 1.3mg		0 %
Sodium 286.4mg		10 %
Potassium 583.5mg		15 %
Total Carbohydrate 25g		7 %
	Dietary Fiber 5.8g	23 %
	Sugars, other 19.2g
Protein 3.4g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 195

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