10-Minute Beef Salad

SARSAYA® Oyster Sauce


For the marinade:
  • 2 cups (400g) Beef steak flank, sliced into bite-size pieces
  • 1 pack (30g) SARSAYA® Oyster Sauce
  • 1 Tbsp. (5g) Dried chili flakes
For the dressing:
  • 1/4 cup (60ml) Calamansi juice
  • 4 tsps. (20ml) Fish sauce
  • 3 Tbsps. (45g) Sugar
  • 1 Tbsp. (5g) Dried chili flakes
For the salad:
  • 1/2 cup (80g) Tomatoes, sliced
  • 1/4 cup (60g) Cucumber, sliced
  • 1/4 cup (60g) Red onion, sliced thinly
  • 1 cup (20g) Cilantro leaves, chopped
  • 2 heads (300g) Romaine lettuce, chopped


  1. MARINATE. In a bowl, combine beef steak flank with SARSAYA® Oyster Sauce and dried chili flakes. Let it sit for 5 minutes before cooking.
  2. MIX. In a separate bowl, combine calamansi juice, fish sauce, sugar and chili flakes. Mix well and set aside.
  3. GRILL. In a heated skillet or griller pan, cook the beef for 1 to 2 minutes per side and then transfer to a bowl.
  4. ASSEMBLE & SERVE. In a salad bowl, compile the tomatoes, cucumber, red onion, and cilantro leaves in a bed of romaine lettuce then top the cooked beef. Drizzle the dressing. Serve and enjoy.

Cooking Tips

Avoid overcooking the beef to prevent the meat from getting tough and harder to chew.

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ajinomoto cooking_time  Cooking Time: 10 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 1/2 cups (155g)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Both beef and lettuce are good sources of Iron that helps maintain healthy red blood cells.


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