This is a print preview of "Asian Beef Salad" recipe.

Asian Beef Salad Recipe
by Global Cookbook

Asian Beef Salad
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  Servings: 4

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.