1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4 pounds)

3 C. each sliced Napa cabbage and romaine lettuce

1/2 C. each thinly sliced carrot, cucumber and radishes

1 C. hot cooked rice

24 pea pods, blanched

 

Marinade & Dressing:

3 T. each dry sherry, reduced-sodium soy sauce and rice wine vinegar

2 T. hoisin sauce

1/2 tsp. grated fresh ginger

2 T. chopped green onion

1 T. each sugar and dark sesame oil

 

Combine sherry, soy sauce, vinegar, hoisin sauce and ginger in small bowl. Place beef steak and 1/3 C. marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 2 hours, turning once. For dressing, add 1/4 C. water, green onion, sugar and sesame oil to remaining marinade; mix well. Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once. Let stand 5 minutes. Carve steak.  Combine cabbage, lettuce, carrot and radishes; divide among 4 plates. Arrange cucumber, rice, pea pods and beef on salads. Serve with dressing.