JAPANESE STEAK SALAD WITH SESAME DRESSING (SUNDAY)

FOR THE MARINADE AND

DRESSING:

3 tablespoons dry sherry 3 tablespoons reducedsodium soy sauce 3 tablespoons unseasoned

rice wine vinegar 2 tablespoons hoisin sauce 1/2 teaspoon grated fresh

ginger

1/4 cup water

2 tablespoons chopped green

onion

1 tablespoon sugar 1 tablespoon dark (toasted)

sesame oil

FOR THE SALAD:

1 (1 1/2-pound) top sirloin steak,

about 1 inch thick

3 cups sliced napa cabbage 3 cups sliced romaine or green

cabbage

1/2 cup thinly sliced carrots 1/2 cup thinly sliced radishes 1/2 cup thinly sliced, seeded

cucumber

1 cup cooked rice, still hot 24 snow pea pods, blanched (see Note)

For marinade: In a small bowl, combine sherry, soy sauce, vinegar, hoisin sauce and ginger. Place steak and ⅓ cup marinade (reserving remaining marinade) in a resealable plastic bag; seal and turn to coat. Marinate in refrigerator 2 hours, turning once.

For dressing: Add water, onion, sugar and oil to remaining marinade; mix well.

Remove steak from bag; discard marinade. Place steak on rack in broiler pan so surface of beef is 4 inches from heat. Broil 16 to 21 minutes for medium-rare to medium doneness, turning once. Let stand 5 minutes. Carve steak into thin slices and reserve half for Monday’s soup. In a large bowl, combine napa cabbage with romaine or green cabbage, carrots and radishes; divide among 4 plates. Arrange cucumber, rice, snow peas and beef on salads. Serve with dressing. Makes 8 servings (4 for now, 4 for later).

Note: To blanch is to plunge into boiling water, then into cold water to stop cooking. Per serving: 153 calories (percent calories from fat, 24), 17 grams protein, 10 grams carbohydrate, 1 gram fiber, 4 grams fat (1.3 grams saturated fat), 42 milligrams cholesterol, 204 milligrams sodium.