Chinese Napa Cabbage Salad With Grilled Flank Steak |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I made this one day after picking up napa cabbage to make eggrolls with and had a lot left over. It's great for a main course salad served with pot stickers, eggrolls, or a Chinese soup. Ingredients:
2 tablespoons sesame oil |
1 tablespoon soy sauce |
1 tablespoon teriyaki sauce |
2 limes, juice of |
1 teaspoon ground ginger powder |
1/2 teaspoon salt |
1/2 teaspoon ground pepper |
1 lb flank steak |
1/4 cup canola oil |
2 tablespoons rice wine vinegar |
2 tablespoons lime juice |
2 tablespoons soy sauce |
1 tablespoon sesame oil |
1 tablespoon sugar |
1 tablespoon fish sauce |
2 teaspoons crushed red pepper flakes or 1 teaspoon tabasco sauce |
1 (8 ounce) package rice vermicelli |
1 head napa cabbage, washed and thinly sliced |
1 cucumber, peeled seeded, and chopped |
1 red bell pepper, washed, seeded and cut into thin strips |
3 scallions, washed and cut into strips |
2 tablespoons toasted sesame seeds |
1/4 cup chopped fresh cilantro |
Directions:
1. Marinate the flank steak in a plastic bag and refrigerate for 2 hours.
2. Prepare the dressing in a blender and refrigerate it.
3. Toast the sesame seeds in a small skillet until light brown.
4. Grill the flank steak on a high heat 3-4 minutes each side, discarding the marinade.
5. The flank steak will be medium rare, but the dressing will finish cooking it.
6. Place the steak on a plate and let it rest for 10 minutes. Boil the vermicelli in salted water according to package directions.
7. Rinse the pasta in cold water and drain.
8. Thinly slice the flank steak against the grain.
9. In a large salad bowl toss all the ingredients together and refrigerate for an hour or more, then serve it.
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