A delicious and refreshing salad featuring tender Mongolian beef and fresh vegetables.
Ingredients
- 1 lb flank steak thinly sliced
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 tsp ginger minced
- 4 cups mixed salad greens
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber sliced
- 1/2 cup carrots shredded
- 1/4 cup red onion sliced
- 1/4 cup cilantro chopped fresh
Instructions
- In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar, cornstarch, sesame oil, garlic, and ginger. Set aside.
- Heat a large skillet or wok over high heat. Add the flank steak and cook until browned and cooked through, about 2-3 minutes per side. Remove from heat.
- Pour the sauce over the cooked steak and toss to coat. Let the steak marinade in the sauce for a few minutes.
- In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, carrots, red onion, and cilantro. Toss to combine.
- Transfer the salad to serving plates and top with the marinated steak. Serve immediately.
Nutrition
Calories: 345kcalCarbohydrates: 18gProtein: 35gFat: 15gFiber: 4g