Beefy Broccoli Asparagus Salad
- 3/4 pound beef top sirloin steak
- 8 cups water
- 4 cups cut fresh asparagus (1-inch pieces)
- 2 cups fresh broccoli florets
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons white wine vinegar
- 4-1/2 teaspoons sesame oil
- 1 teaspoon minced fresh gingerroot
- 2 teaspoons sugar
- Dash pepper
- Place steak on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0); cool completely.
- In a large saucepan, bring water to a boil. Add asparagus and broccoli; cover and cook for 3 minutes. Drain and immediately place vegetables in ice water. Drain and pat dry; refrigerate.
- For dressing, in a jar with a tight-fitting lid, combine the soy sauce, vinegar, oil, ginger, sugar and pepper; shake well. Thinly slice beef and place in a bowl; add dressing and toss to coat. Cover and refrigerate for 1 hour. Just before serving, add vegetables and toss to coat.
water, fresh asparagus, fresh broccoli florets, soy sauce, white wine vinegar, sesame oil, fresh gingerroot, sugar, pepper
Taken from www.tasteofhome.com/recipes/beefy-broccoli-asparagus-salad/ (may not work)