Sunday, August 1, 2010

asian beef salad recipe

I had the book group over for dinner last week. We read a mystery, Dark Places by a new writer, Gillian Flynn.  Good book with a main character with enough head problems and issues to keep you wondering how it will end and it does have a little twist at the finish.  For two weeks prior to dinner I had been hooked on making different variations of one of my favorite meals, Asian salad, so I thought it appropriate to make one for my friends.  Some dim sum for appetizers from Dim Sum Bar right in the neighborhood, pomegranate and mango sorbet drizzled with vodka for dessert and it was a fresh and healthy July summer dinner.  Here is the recipe for the salad.  Serves 4-5.

1 head of savoy cabbage,  4-5 outer leaves reserved, 1 1/2 cups of cabbage shredded
2 cups of baby arugula leaves
2 cups of baby spinach
1 serrano chili, seeded and finely chopped
1/2 lb cooked spagetti, chilled
1 cup shredded carrot--long threads, if possible
4 green onions, chopped on the bias--reserve 2 tbl for garnish
1 cup fresh bean sprouts
3-4 tbl of Girard's spinach dressing--thanks Donna! This is good stuff--use it on a classic spinach and bacon salad, too.
2 lb top sirloin steak--longer is better than thicker
hoison sauce
salt and pepper
2 tbl crushed garlic
4-5 tbl vegetable oil

From the savoy cabbage, separate the 4-5 large outer leaves, clean, and save to be the base to place your salad. Slice and shred 1 1/2 cups of the cabbage and reserve. Marinate the steak in garlic and 2-3 tbl oil in a zip lock back in the refrigerator for an hour. Salt and pepper the steak and in a hot heavy skillet, add about 2 tbl of oil and cook steak about 4 minutes on each side (med rare).  Cover and let rest 10 minutes. Combine the rest of the ingredients up to the Girard's dressing, reserving 2 tbl of green onion for garnish.  Place a savoy cabbage leave in an oversized bowl or plate.  Arrange mixed salad on top.  Slice beef in thin slices, brush with hoison and place 3-4 on top of salad.  Garnish with reserved green onion. Enjoy!

No comments:

Post a Comment