Pan-Fried Asian-Style Beef Salad

Experience Asian flavours at home with little effort and time. Top sirloin is a lean cut of beef and turns this salad into a satisfying meal.
Yield 4 Servings Prep. Time 15 min Cooking Time 10 min Total Time 25 min


Here are the following ingredients:

  • 1 tsp (5 mL) grated orange zest
  • ¼ cup (60 mL) orange juice
  • 2 tbsp (30 mL) EACH sodium reduced soy sauce and rice vinegar
  • 1 tbsp (15 mL) EACH minced gingerroot and liquid honey
  • 2 tsp (10 mL) cornstarch
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) EACH sesame oil and Asian chili sauce
  • 1 tbsp (15 mL) canola oil
  • 1 lb (500 g) Beef Top Sirloin Grilling Steak, sliced into thin strips
  • 1 cup (250 mL) sliced mushrooms
  • ½ cup (125 mL) EACH julienned carrot, thinly sliced sweet red or yellow pepper and red onion
  • Hot pepper flakes (optional)
  • Salad greens
  • Orange slices
  • Fresh cilantro leaves

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Whisk together orange zest, orange juice, soy sauce, vinegar, gingerroot, honey, cornstarch, garlic, sesame oil and chili sauce in small bowl; set aside.
  1. Pat beef strips dry with paper towel. Heat oil in large skillet or wok over high heat. Stir-fry beef for 2 to 3 minutes or until browned but still pink inside; transfer to a bowl. Add mushrooms, carrot, peppers, onion and 4 tsp (20 mL) water to pan and bring to boil; reduce heat, cover and cook for 2 minutes or until tender-crisp.
  2. Return beef and any juices to pan. Stir in reserved sauce and return to boil; cook, stirring for 1 to 2 minutes or until thickened. Sprinkle with hot pepper flakes (if using). Toss with individual servings of greens and garnish with oranges and cilantro leaves.