Asian Beef Salad



  • 1 to 1.5 lb. Certified Angus Beef® sirloin, sliced thin
  • 1 head Napa cabbage, shredded
  • 1 cup scallions, chopped
  • 2 package plain ramen noodles, crumbled & toasted (3 oz.)
  • 1/4 cup sesame seeds, toasted
  • 2 Tbsp. soy sauce
  • 2 Tbsp. red wine, red cooking wine or sherry
  • 1 Tbsp. light brown sugar, packed
  • 1 tsp. sesame oil
  • 1 clove fresh garlic, crushed
  • 1/8 tsp. ground ginger
  • 1/2 cup Giant Eagle sugar
  • 1/4 cup red wine vinegar
  • 1 cup Market District extra virgin olive oil

dash of Sesame oil, (for dressing)


Recipe Directions:

In a medium bowl, combine all marinade ingredients (soy sauce, red wine, light brown sugar, sesame oil, garlic & ginger). Add beef and mix until well coated. Cover and allow to marinate for 20 minutes in refrigerator. In a small bowl or cruet, combine dressing ingredients (sugar, red wine vinegar, olive oil, dash of sesame oil) until well mixed. Cover and set aside. Remove meat from refrigerator and discard remaining marinade. In a large skillet, cook beef over medium-high heat for 8-10 minutes or until meat is no longer pink inside. In a large serving bowl, combine cabbage, 3/4 cup scallions, noodles and sesame seeds; toss lightly. Spoon beef over salad. Pour dressing over salad immediately before serving and garnish with remaining 1/4 cup scallions.


Calcium ­- 116 mg (10% Daily Value), Iron -­ 3 mg (20% Daily Value)


Note: To toast ramen noodles and sesame seeds, preheat oven to 400 degrees Fahrenheit. Place crumbled noodles on a baking sheet and toast for 8 to 10 minutes. Remove when golden and crispy. Then toast sesame seeds for 4 to 5 minutes, shaking pan occasionally to toast evenly.