• 8 oz top round steak, 3/4 inch thick, trimmed of fat
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 4 cups mixed Asian greens or salad greens (look for pre-washed Asian-style salad miss at your supermarket)
  • 1 cup sliced snow peas
  • 1 cup sliced red bell pepper
  • 1/2 cup shredded red cabbage
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup thawed shelled edamame
  • 1/4 cup dressing, such as Sesame Tamari Vinaigrette (recipe below)

Tamari Vinaigrette recipe:

  • 1/4 cup orange juice
  • 1/4 cup rice vinegar
  • 2 tbs reduced sodium soy sauce, or liquid amino acids
  • 1 tbs toasted sesame oil
  • 1 tsp finely grated fresh ginger
  • Whisk all ingredients together.


Sprinkle steak with salt and pepper. Coat small nonstick skillet with cooking spray; place over medium heat. Add the steak and cook about 4 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing. Combine greens, snow peas, bell pepper, cabbage, cilantro, edamame, and dressing a large bowl. Toss to coat. Top with steak.

  • Chicken variation: Sub 8 oz cooked chicken tenders for the steak.
  • Shrimp Variation: Sub 8 oz cooked, peeled shrimp for the steak.
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