asian beef salad

How To Make asian beef salad

• 1

  Cut tenderloin into 1 inch thick steaks. Place steaks in a large shallow dish. Combine the wine and the next 4 ingredients; pour the marinade mixture over the steaks. Cover and marinate in the refrigerator for at least 2 hours, turning occasionally.
• 2

  Remove the steaks from the marinade, reserving marinade. Grill steaks over medium coals (300º to 350º), or broil 6 inches from heat for 5 minutes on each side or until medium rare. Oven temps vary, so watch the meat carefully. Let the steaks cook, then cut them into thin slices. Cover and chill.
• 3

  Strain the reserved marinade into a small saucepan; cook over medium heat for 20 minutes or until reduced to one-half. Transfer the marinade to a small bowl. Cover and chill.
• 4

  Snap off the tough ends of the asparagus. Remove the scales from the stalk with a knife or vegetable peeler, if desired. Cut the asparagus diagonally into 1 inch pieces. Blanch the asparagus in boiling water for 2 minutes or until crisp-tender; drain. Rinse with cold water and drain. Cover and chill.
• 5

  Blanch the snow peas in boiling water for 1 minute or until crisp-tender; drain. Rinse with cold water and drain. Cover and chill.
• 6

  Combine the reserved steak, asparagus, snow peas, mushrooms and sesame seeds in a large bowl. Combine the reserved marinade, sesame oil, and 1 tablespoon of ginger root; stir well. Pour the dressing over the steak mixture, stirring gently to combine. Serve immediately.
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