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  • Asian Beef Salad

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    Asian Beef Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 12 ounce flank marinating steak
    • 2 Tbsp. fish sauce
    • 2 Tbsp. lime, juice
    • 2 Tbsp. Hoisin sauce
    • 4 tsp chopped ginger, root
    • 1 Tbsp. dry sherry
    • 1 clv garlic, chopped
    • 1/2 tsp Asian chili paste
    • 1/2 tsp sesame oil
    • 8 c. torn red leaf lettuce
    • 2 c. snow peas
    • 1 x sweet red pepper, thinly, sliced
    • 1/2 sm English cucumber
    • 1 c. beans, sprouts
    • 1 Tbsp. balsamic vinegar
    • 1/2 tsp granulated sugar
    • 2 Tbsp. extra virgin olive oil

    Directions

    1. Place steak in large shallow dish.
    2. Whisk together fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil; pour over meat, turning to coat. Cover and chill for at least 8 hrs or possibly for up to 24 hrs.
    3. Place lettuce in large salad bowl.
    4. In saucepan of boiling water, cook snow peas for 2 min or possibly till tender-crisp.
    5. Drain and refrigerateunder cool running water; drain again and pat dry.
    6. Add in to salad bowl. Add in red pepper.
    7. Slice cucumber in half lengthwise; slice thinly crosswise and add in to bowl.
    8. Add in bean sprouts.
    9. Reserving marinade, place flank steak on foil-lined baking sheet.
    10. Broil, 6 inches (15 cm) from heat, turning once, for about 10 min or possibly till medium-rare.
    11. Transfer to cutting board and tent with foil; let stand for 5 min.
    12. Meanwhile, in small saucepan, bring reserved marinade to boil; boil gently for 5 min. Remove from heat.
    13. Whisk in vinegar and sugar; gradually whisk in extra virgin olive oil. Let dressing cold slightly.
    14. Slice meat diagonally across the grain into thin slices; add in to salad bowl.
    15. Pour dressing over top; toss gently to coat lightly.

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