A Japanese-style composed salad of sliced marinated and grilled beef steak, cooked rice, cucumber slices and pea pods arranged atop a bed of thinly sliced napa cabbage, carrot and radishes, and served with a sesame dressing.

Japanese Beef Steak with Sesame Dressing

3 tablespoons each dry sherry, reduced-sodium soy sauce and rice wine vinegar
2 tablespoons hoisin sauce
1/2 teaspoon grated fresh ginger
2 tablespoons chopped green onion
1 tablespoon each granulated sugar and dark sesame oil

1 boneless beef top sirloin steak, cut 1-inch thick (about 1 1/4 pounds)

3 cups each sliced Napa cabbage and romaine lettuce
1/2 cup thinly sliced carrot

1/2 cup thinly sliced radishes

1/2 cup thinly sliced cucumber
1 cup hot cooked rice
24 pea pods, blanched

1. Combine sherry, soy sauce, vinegar, hoisin sauce and ginger in small bowl.
2. Place beef steak and 1/3 cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 2 hours, turning once.
3. For dressing, add 1/4 cup water, green onion, sugar and sesame oil to remaining marinade; mix well.
4. Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once. Let stand 5 minutes. Carve steak.
5. Combine cabbage, lettuce, carrot and radishes; divide among 4 plates. Arrange cucumber, rice, pea pods and beef on salads. Serve with dressing.

Makes 4 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.