Cattle Corner: Asian Beef Salad

Sunrise over Antelope Creek Canyon on August 29, the 12th day of smoke from the Butte, Tehama, Glenn Lightning Complex fires.


Asian Beef Salad from California Beef Council’s 2004 Beef and Your Good Health.

Makes 4 servings.

Total preparation and cooking time: 30 minutes.


  • 2 boneless beef top loin steaks, cut 1 inch thick (about 1- 1/4 pounds)
  • 1/2 medium red onion, cut into thin wedges
  • 3 tablespoons chopped fresh cilantro
  • 4 cups torn salad greens or sliced Napa cabbage
  • 2 tablespoons chopped peanuts (optional)

Citrus-Soy Dressing:

  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 teaspoons dark sesame oil
  • 1 serrano pepper, seeded, finely chopped
  • 1 large clove garlic, minced


1. Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove; let stand 10 minutes.

2. Whisk dressing ingredients in small bowl until blended.

3. Carve steaks. Combine beef, onion and cilantro in medium bowl. Add dressing; toss. Serve on salad greens. Sprinkle with peanuts.

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