Asian Beef Salad is the best of both worlds. No need to feel torn between a salad or something with meat, because this dish has both. The freshly-made dressing is Asian-inspired and pulls it all together. Fish sauce adds some great flavor, but is high in sodium. So if you watch your sodium, be sure to read the label of the brand you are using, and remember you can always try cutting this ingredient by half. This recipe makes just enough for four people for dinner, plus a little more for some late night snacking!
Marinate the beef in the soy sauce for at least 30 minutes or all day in the refrigerator. Have the meat close to room temperature before cooking.
To prepare: preheat the oven to 400°F. Have a pan with a roasting rack ready, and place the meat on the rack. Roast at 400°F for 12-20 minutes, or until a meat thermometer registers 125°F for medium rare – 135°F for medium – 145°F for medium well.
Remove from heat and allow the meat to cool.
In a large salad bowl, place the cabbage, celery, bell peppers, and green onion.
In a small mixing bowl, combine the lime juice, fish sauce, garlic powder, ginger root, salt, pepper, and sweetener.
Slice the beef across the grain in thin slices with a very sharp non-serrated knife.
Add the beef and dressing to the vegetables and toss well.
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