Asian Beef Salad

    1 lb 'culotte' (top sirloin) steak, cut in strips
    1 tbsp canola oil
    4 medium carrots, peeled, shaved with vegetable peeler to make 'ribbons' (approximately 3 cups)
    1/3 cup bottled Asian toasted sesame dressing
    2 cups cooked wild rice
    1 box (9 oz) frozen Green GiantĀ® Simply SteamĀ® Sugar Snap Peas, prepared as directed on pkg, drained
    1/2 cup diced red pepper
    1 pkg (5 oz) mixed spring greens
    2 green onions, thinly sliced
    2 tbsp sesame seeds, toasted

In large skillet, saute steak in oil. In large bowl, combine carrots,
dressing, wild rice, snap peas, and peppers. On large platter,
spread greens; layer with wild rice mixture. Top with steak, onions,
and sesame seeds.

4-6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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