Asian Beef Salad with Citrus Vinaigrette
Author: Leslie Green - The Hungry Housewife
Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
A wonderfully light salad with marinated and grilled Flank Steak tossed in a vibrant Citrus Vinaigrette
  • 1 lb. flank steak
  • 8 cups Spring mix lettuce
  • 2 cups broccoli slaw
  • ½ cup crunchy chow mein noodles
  • 2 cups mandarin oranges
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, finely minced
  • ⅛ teaspoon red pepper flakes
  • ¼ cup soy sauce
  • Juice of 1 lime
  • 1 tablespoon sesame oil
  • 1 garlic clove, minced
  • ½ teaspoon fresh ginger, finely minced
  • 1 teaspoon sugar
  • ¼ cup soy sauce
  • ¼ cup fresh orange juice
  • ¼ cup rice vinegar
  • ¾ cup canola oil
  • ¼ cup olive oil
  • ½ tablespoon sesame oil
  1. In a small bowl or measuring cup, mix together garlic, ginger, red pepper flakes, soy sauce, lime juice and sesame oil until combined.
  2. Pour into a gallon zipper bag.
  3. Place flank steak in bag, press air out and seal tightly.
  4. Place in refrigerator and allow to marinate for 4-6 hours.
Dressing (Can be made a week in advance)
  1. In a blender, add garlic, ginger, sugar, soy sauce, orange juice and rice vinegar.
  2. Pulse several times.
  3. With blender on, add oils in a slow stream.
  4. Blend for 15 seconds.
Flank Steak
  1. Preheat grill for at least 15 minutes on medium-high heat.
  2. Remove flank steak from marinade and place on grill; discard the marinade.
  3. Grill flank steak for 3-4 minutes per side.
  4. Remove from grill and allow to rest for 5 minutes.
  5. Slice the flank steak across the grain into thin strips.
  1. Mix together spring mix and broccoli slaw.
  2. Toss with desired amount of dressing.
  3. Portion into 4 equal servings.
  4. Top with chow mein noodles and mandarin oranges (about 6 oranges per salad).
  5. Evenly divide the flank steak strips on top each salad.
Recipe was developed by Leslie Green - The Hungry Housewife for The Florida Beef Council.
Recipe by The Hungry Housewife at