Ingredients
3 tablespoons sherry or reduced-sodium chicken broth3 tablespoons rice vinegar3 tablespoons reduced-sodium soy sauce2 tablespoons hoisin sauce1/2 teaspoon minced fresh gingerroot1 boneless beef sirloin steak (1 inch thick and 1-1/4 pounds)2 green onions, chopped1 tablespoon sugar1 tablespoon sesame oil1/3 cup fresh snow peas3 cups sliced Chinese or napa cabbage3 cups torn romaine1/3 cup uncooked instant rice1/2 cup julienned carrot1/2 cup thinly sliced cucumber1/2 cup sliced radishes
Preparation
In a small bowl, combine the first 5 ingredients. Pour 1/3 cup into a shallow bowl; add beef and turn to coat. Cover; refrigerate for at least 2 hours. For dressing, add onions, sugar and sesame oil to the remaining marinade. Cover and refrigerate until serving.
Preheat broiler. In a small saucepan, bring 1 in. of water to a boil. Add peas. Reduce heat; cover and simmer for 2-3 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry. Combine the cabbage, romaine and peas; place on a serving platter.
Drain and discard marinade. Place beef on broiler pan. Broil beef 4-6 in. from the heat 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing.
Meanwhile, cook rice according to package directions. Arrange the carrot, cucumber and radishes on cabbage mixture. Top with rice and beef; drizzle with dressing.
