Mongolian Steak Spring Roll Salad
With Mazola® Canola Olive Oil Blend
SERVING SIZE
6 SERVINGS
TOTAL TIME
1 HOUR 30 MINUTES
SKILL LEVEL
BEGINNER
Ingredients:
MONGOLIAN STEAK:
- 3 tablespoons rice vinegar
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon burger seasoning
- 1-1/2 teaspoons ground ginger
- 1 teaspoon garlic minced
- 1 tablespoon Mazola® Canola Olive Oil Blend
- 1 pound flat iron steak
SALAD DRESSING:
- 3 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon reduced sodium soy sauce
- 1/4 teaspoon sesame oil
- 1 teaspoon garlic minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red crushed pepper
- 2 tablespoons Mazola RightBlend Oil
SPRING ROLL SALAD:
- 4 ounces rice noodles
- 4 cups shredded romaine lettuce
- 1 cup julienned carrot
- 1 cup thinly sliced cucumber
- 1 cup diced red bell pepper
- 1/3 cup thinly sliced green onions
- 1/2 cup chopped cilantro
Instructions:
FOR STEAK:
- Combine vinegar, 2 tablespoons soy sauce, burger seasoning, ginger, garlic and oil in a resealable plastic bag. Add beef, turn to coat. Marinate in the refrigerator a minimum 1 hour OR overnight.
FOR SALAD DRESSING:
- Whisk together lime juice, honey, 1 teaspoon soy sauce, sesame oil, garlic, ginger and crushed red pepper. Slowly whisk in 2 tablespoons oil; set aside.
FOR SPRING ROLL SALAD:
- Prepare noodles according to package directions. Drain and cool.
- Toss noodles with lettuce, carrots, cucumbers, bell pepper, green onions and cilantro in a large bowl. Cover and refrigerate until ready to serve.
- Preheat grill to high heat.
- Brush cooking grates clean. Coat grates with grill spray to prevent sticking. Remove steak from marinade; discard marinade. Grill steak over direct high heat 8 to 10 minutes for medium doneness, turning once. Transfer steak to cutting board and rest 5 minutes.
- Thinly slice steak across the grain. Toss salad with the dressing and top with steak slices. Serve immediately.
