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Mongolian Steak Salad

Mongolian Steak Salad

Mongolian Steak Salad

  • Yield: 6 servings

A bold and satisfying salad full of crunch and delicious Asian flavour.



  • 3 tbsp. rice vinegar
  • 2 tbsp. reduced sodium soy sauce
  • 1 tbsp. Weber® Gourmet Burger™ Seasoning
  • 1 ½ tsp. Spice Islands® Ground Ginger
  • 1 tsp. Spice Islands® Minced Garlic
  • 1 tbsp. corn oil
  • 1 lb. flat iron steak

Salad dressing

  • 3 tbsp. lime juice
  • 2 tbsp. honey
  • 1 tsp. reduced sodium soy sauce
  • ¼ tsp. sesame oil
  • 1 tsp. Spice Islands® Minced Garlic
  • ½ tsp. Spice Islands® Ground Ginger
  • ½ tsp. Spice Islands® Crushed Red Pepper
  • 2 tbsp. corn oil


  • 4 oz. rice noodles
  • 4 c. shredded romaine lettuce
  • 1 c. julienned carrot
  • 1 c. thinly sliced cucumber
  • 1 c. diced red bell pepper
  • 13 c. thinly sliced green onions
  • ½ c. chopped cilantro


For Steak:

  1. Combine vinegar, 2 tablespoons soy sauce, burger seasoning, ginger, garlic and oil in a resealable plastic bag. Add beef; turn to coat. Marinate in the refrigerator a minimum 1 hour or overnight.

For Salad Dressing:

  1. Whisk together lime juice, honey, 1 teaspoon soy sauce, sesame oil, garlic, ginger and crushed red pepper. Slowly whisk in 2 tablespoons oil; set aside.

For Salad:

  1. Prepare noodles according to package directions. Drain and cool.
  2. Toss noodles with lettuce, carrots, cucumbers, bell pepper, green onions and cilantro in a large bowl. Cover and refrigerate until ready to serve.
  3. Preheat grill to high heat.
  4. Brush cooking grates clean. Coat grates with grill spray to prevent sticking. Remove steak from marinade; discard marinade.
  5. Grill steak over direct high heat 8 to 10 minutes for medium doneness, turning once. Transfer steak to cutting board and rest 5 minutes.
  6. Toss salad with the dressing and top with steak slices. Serve immediately.

When grilling steaks follow our tip and leave the lid down. 

View tip