Recipe | Chinese Steak Salad

CHINESE STEAK SALAD

A variety of enticing textures and flavours make this a terrific one-dish meal. Even the leftovers are wonderful!

INGREDIENTS

1/2 cup	125 mL	pineapple juice
1/ 2 cup	125 mL	teriyaki marinade & sauce (i.e. Kikkoman)
2 tbsp	30 mL	sesame oil
1 1/2 tsp	7 mL	grated fresh gingerroot or 1/2 tsp (2 mL) ground ginger
4 cups	1 L	COOKED ROAST BEEF or COOKED TOP SIRLOIN GRILLING STEAK (approximately 500 g), sliced in ¼ inch strips
1	1	bag (14 oz/454 g) Coleslaw (bagged cabbage and carrot mixture)
1	1	package (250 g) frozen Chinese pea pods (rinsed and drained to defrost) or 1 cup (250 mL) fresh snow peas
2	2	packages (3 oz/85 g) instant Oriental soup noodles (beef flavour) broken up
1/3 cup	75 mL	shelled, salted sunflower seeds

PREPARATION TIME: 10 - 15 minutes
COOKING TIME: 10 minutes

DIRECTIONS

Prepare dressing by combining powdered soup packet from 1 package of noodles with the first 4 ingredients. (Save other powdered soup packet for another recipe). Pour ½ cup (125 mL) dressing over sliced cooked steak in plastic zipper bag and marinate in the refrigerator for about 10 minutes. Meanwhile, bring remaining dressing to a boil. Toss vegetables, noodles and seeds with hot dressing. Top with steak and dressing mixture. Garnish with sliced red pepper, if desired. Serve with crusty rolls.

NUMBER OF SERVINGS: 4 - 6 SERVINGS

NUTRITION INFORMATION PER SERVING

389 Calories 18 g Fat

25 g Protein 32 g Carbohydrates