Ingredients
Mongolian Steak
- 3 tablespoons rice vinegar
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon Weber® Gourmet Burger Seasoning
- 1-1/2 teaspoons Spice Islands® Ground Ginger
- 1 teaspoon Spice Islands® Minced Garlic
- 1 tablespoon Mazola® Corn Oil
- 1 pound petite beef shoulder tender OR 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 Spice Islands® Minced Garlic
- 1/2 teaspoon Spice Islands® Ground Ginger
- 1/2 teaspoon Spice Islands® Crushed Red Pepper
- 2 tablespoons Mazola® Corn 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. Grill steak over direct high heat 8 to 10 minutes for medium doneness, turning once. Remove steak from marinade; discard marinade. 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.