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Beefy Broccoli Asparagus Salad

This chilled beef salad is a sensational switch from your everyday dinners. Colorful veggies provide the make-ahead main dish with crispness, while soy sauce and sesame oil flavor the homemade dressing. —Betty Rassette of Salina, Kansas
  • Total Time
    Prep: 10 min. Broil: 15 min. + chilling
  • Makes
    4 servings

Ingredients

  • 3/4 pound beef top sirloin steak
  • 8 cups water
  • 4 cups cut fresh asparagus (1-inch pieces)
  • 2 cups fresh broccoli florets
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons white wine vinegar
  • 4-1/2 teaspoons sesame oil
  • 1 teaspoon minced fresh gingerroot
  • 2 teaspoons sugar
  • Dash pepper

Directions

  • Place steak on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); cool completely.
  • In a large saucepan, bring water to a boil. Add asparagus and broccoli; cover and cook for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry; refrigerate.
  • For dressing, in a jar with a tight-fitting lid, combine the soy sauce, vinegar, oil, ginger, sugar and pepper; shake well. Thinly slice beef and place in a bowl; add dressing and toss to coat. Cover and refrigerate for 1 hour. Just before serving, add vegetables and toss to coat.
Nutrition Facts
1-1/4 cups: 229 calories, 10g fat (2g saturated fat), 56mg cholesterol, 670mg sodium, 11g carbohydrate (0 sugars, 3g fiber), 24g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 fat.

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