Steak One Night, Salad Another Night

When it gets hot, we eat a lot of cool, refreshing salads. I tend to use a lot of my leftovers for my salads too. When I made my Asian steak Asian Steak I used less than half the steak I cooked, meaning there was still a lot left to use for something else. It was yet another scorcher of a day, so it was another salad for dinner night. Asian steak salad too. 🙂 I served them with my pork egg rolls, again made entirely from leftovers. Pork Egg Rolls

Same steak two different ways.

I didn’t change too much. I made more of the marinade, which I used as my dressing and layered all my ingredients onto a bed of Romaine lettuce. My salad was made of Romaine lettuce, a yellow heirloom tomato, some leftover carrot salad, red bell pepper, cucumber, green onions and fried wonton strips. Of course, Larry’s salad had cheese. He wouldn’t listen when I said cheese is NOT usually an ingredient used for Asian foods. 🙂 Mine had avocado slices.

Sometimes reinventing something is just a matter of rearranging it or “packaging” it a little differently. 🙂 As I always say, be creative and “play” with your food.

Have a great day and make everyday great. Stay safe, stay well, and stay cool. ‘Til next time.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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