Recipes: Main Entrees, Salads

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Asian Pepper Flank Steak and Vegetable Salad

asianpepperflanksteakvegetableSubmitted by Sarah L. of Chicago, IL, for the Mambolicious Recipe Contest 2009.


  • 1/2 lb. Flank Steak
  • 1 Tbsp. fresh ground pepper
  • 1/2 – 3/4 cup San-J Teriyaki Sauce
  • 1 Tbsp. canola oil
  • 1 clove garlic, minced
  • 1 small shallot, minced
  • 1 5-oz. can of bamboo shoots
  • 1 5-oz. can of baby corn
  • 1/2 cup shredded carrots
  • 1/2 cup julienned red pepper
  • 1 5-oz. can of water chestnuts
  • 5-oz. field greens
  • 1/3-1/2 cup San-J Ginger Salad Dressing


  1. Marinade the flank steak in the Teriyaki sauce at least 10 minutes.
  2. While the steak is marinating, sauté the shallot and garlic in oil, in a saute pan on medium-high heat for one minute.
  3. Drain the liquid from the canned vegetables and add all vegetables into the pan, except for the water chestnuts.
  4. Reduce heat to medium, add 1 Tbsp. of the San-J Teriyaki sauce to the vegetables and saute for 5 minutes, or until vegetables are slightly cooked.
  5. Remove from heat and add water chestnuts.
  6. Take steak out of marinade and sprinkle 1/2 Tbsp. of freshly ground pepper on each side of flank steak.
  7. Either broil or grill on each side for 6-8 minutes, depending on your preference.
  8. Let the steak rest and then cut into slices against the grain.
  9. In a large bowl, put in the washed field greens and toss with San-J Tamari-Ginger Dressing.
  10. Toss in the vegetables and layer the sliced steak on top. Serve and Enjoy.

Servings: 4

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