Weight Watchers Recipes > Main dishes > Weight Watchers Asian Beef Salad Recipe

Weight Watchers Asian Beef Salad recipe

Ingredients Needed

  1. Garlic (3.0 clove)
  2. Rice Wine Vinegar (0.25 cup)
  3. Soy Sauce - low sodium (0.25 cup)
  4. Peanut Oil (1.5 tbsp)
  5. Hoisin Sauce (1.0 tbsp)
  6. Sirloin Beef - uncooked lean trimmed (1.0 lb)
  7. Mixed Greens (8.0 cup)
  8. Mandarin Orange - unsweetened, drained (1.0 cup)
  9. Chow Mein Chinese Noodles (0.3 cup)


Prepare an Asian Beef Salad by following the instructions of this recipe.

  • Get a large mixing bowl and mix the following: 3 minced garlic cloves, ¼ cup of rice wine vinegar, ¼ cup of low sodium soy sauce, 1 tablespoon of hoisin sauce, and 1 pound of uncooked lean trimmed sirloin beef.
  • Make sure to combine well the mentioned ingredients. When completely mixed, transfer the bowl with marinade and steak in the refrigerator. Marinate for 2 to 4 hours or overnight.
  • When done marinating, take it out from the refrigerator and place the steak to a plate. Then put the marinade in a bowl and set aside.
  • If you will cook this by grilling or broiling, it is important to preheat the grill or broiler. When heated, grill or broil the beef steak for 8 minutes on each side for medium.
  • You can also grill or broil the steak for more than 8 minutes on both sides until you achieve your desired degree of doneness. When done, remove the steak from the grill or broiler.
  • Slice the steak into thin strips and place on a plate or bowl. Set aside your thinly sliced beef strips.
  • Next, get a small saucepan and heat over medium high heat. Pour the reserved marinade into the pan and cook for 1 minute until it boil. Stir occasionally.
  • When the marinade starts to boil, remove from heat and then set aside and let it cool down for a while. Then proceed to preparing your 4 servings of Asian Beef Salad.
  • Get 4 plates and put 2 cups of mixed greens on each plate. Top each plate with 3 ounces of meat, ¼ cup of oranges, and 1 heaping tablespoon of noodles; drizzle each salad serving with about one and a half tablespoons of cooked and cooled marinade.
  • Here are some of the things you should consider when buying a steak:

    Sirloin is known to be a great choice when it comes to choosing a steak. The reason is because of its tasty and melt-in-the-mouth tenderness.

    Good sirloin has just the right amount of fat and nice marbling. Rump steak is a bit cheaper than sirloin but it’s still a great steak for griddling or frying, with more flavor than sirloin. But it is slightly chewier especially if it has not been matured properly.

    The age of the steak is important, as the hanging process creates the flavor and tenderizes the meat. It is recommended to ask the butcher how long the beef has been hung for. 21 days as a minimum and 35 days as a maximum is a good range to go for.

    It is also important to check if the beef has good marbling - the little streaks of fat running through the meat. This often melts when heated, helping the steak to baste itself from within as it cooks.

    You can identify a good beef if it has a deep red color. It should also have a good layer of creamy-white fat around the top of sirloin.

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Nutritional Information for 1 Serving

  • Calories


  • Fat


  • Carbs


  • Protein