Layered Beef Salad with Warm Dressing

tj_clark 0

"This dish is quick, tasty, and my favorite! The cold salad and warm steak are the perfect combination in this dish! You can make the salad any way you want. I add jicama for the crunch!"
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51 m servings 981 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 981 kcal
  • 49%
  • Fat:
  • 70.6 g
  • 109%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 55 g
  • 110%
  • Cholesterol:
  • 401 mg
  • 134%
  • Sodium:
  • 2154 mg
  • 86%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
  2. Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
  3. Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
  4. Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.



This was super good!! Didn't add the jicama or eggs but think it would be great with them. The steak was so good. I will make it again.