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Mongolian Steak Spring Roll Salad

With Mazola® Rightblend Oil

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SERVING SIZE

6 SERVINGS

Total Time Icon

TOTAL TIME

1 HOUR 30 MINUTES

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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 RightBlend Oil
  • 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:

  1. 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:

  1. 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:

  1. Prepare noodles according to package directions. Drain and cool.
  2. Toss noodles with lettuce, carrots, cucumbers, bell pepper, green onions and cilantro in a large bowl. Cover and refrigerate until ready to serve.
  3. Preheat grill to high heat.
  4. 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.
  5. Thinly slice steak across the grain. Toss salad with the dressing and top with steak slices. Serve immediately.
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