- 2 1/4 lbs. beef skirt steak
- 1 1/2 cups teriyaki marinade
- 3 Tbsp. peanut oil
- 2 tsp. sesame oil
- 1 tsp. salt
- 3 Tbsp. brown sugar
- 2 Tbsp. lime juice
Thinly slice beef into strips and place in a gallon size sip-lock bag. Whisk together teriyaki marinade, peanut oil, sesame oil, and salt, pour over beef strips in bag, and place bag in a bowl to prevent from leaking. Place in refrigerator and marinate overnight. About an hour before you are ready to serve the salad, remove strips from zip-lock and place on a foil-lined baking sheet. Reserve 1/2 cup of marinade from bag and discard remaining. Pour reserved 1/2 cup marinade over beef strips on cookie sheet. Pre-heat oven broiler. Sprinkle beef with 3 Tbsp. brown sugar and 2 Tbsp. lime juice. Broil beef 5-7 minutes until almost done, turning with tongs once. Be careful not to overcook, beef will finish cooking once it is removed from the oven. You can also grill the steak strips, but I prefer broiling them in the oven. Remove beef from cookie sheet to a bowl or plate and set aside until ready to serve.
Salad:
- 3 pkgs. ramen noodles, cooked, drained, and cooled (you don't need seasoning packet)
- 6 cups mixed spring greens
- 4 cups shredded Napa cabbage
- 2 bell peppers, any color, seeded and thinly sliced
- 1 cup bean sprouts, either fresh or canned
- 1/2 cup green onions
- 1/2 cup chopped cashews
- 1 cup store-bought Asian Sesame Dressing (more or less depending on taste)
In a large serving bowl, combine all ingredients. Serve steak strips over salad with more dressing drizzled on, if desired.
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