Asian Grilled Beef Salad With Sesame Ginger And Ho... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Inspired by Wolfgang Puck's Asian Beef Salad. Great light dish for a warm summer night. Ingredients:
2 lbs whole beef tenderloin tips, trimmed (or flank steak) |
salad |
napa cabbage, thinly shaved |
bean sprouts |
fresh yakisoba noodles- cooked, drained and cooled |
green onions, sliced |
carrots, julienned |
red bell pepper, julienned |
vinaigrette |
1 clove garlic minced |
1 teaspoon finely chopped fresh ginger |
3 tablespoons honey (or more to taste) |
1/2 cup soy sauce |
1/4 cup rice vinegar |
1 teaspoon sesame oil |
1 teaspoon fresh ground black pepper |
1/3 cup peanut oil |
2 teaspoons sesame seeds, toasted lightly and cooled |
Directions:
1. Prepare vinaigrette for salad: whisk all ingredients in bowl and chill until ready to serve.
2. Place beef in ziplock bag and marinate in about 1/2 cup of the vinaigrette for about an hour.
3. Remove beef from bag and grill on charcoal grill until medium rare. Remove and let rest for 10 minutes.
4. Place all salad ingredients in large bowl. Add vinaigrette, mix well and divide on four plates. Slice steak against the grain in very thin slices and arrange nicely around salad. You can also just mix the steak into the salad and keep in the fridge until ready to eat.
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