Gingered-Beef Salad

Name: Gingered-Beef Salad
Total time: 15 min
Yield: Four to five servings
Cuisine: asian
Ingredients: 8 tablespoons peanut oil; 8 tablespoons rice-wine vinegar; 2 medium cloves garlic, minced; 1 4-inch piece ginger, peeled and minced; 2 teaspoons sugar; 2 teaspoon soy sauce; 1 1/2 pounds flank steak; Freshly ground white pepper to taste; 1/2 head iceberg lettuce, shredded; 3 1/2 ounces mung-bean sprouts; 2 scallions, cut across into 1/4-inch slices; 1 bunch cilantro, coarsely chopped; 16 wonton wrappers, cut in half, fried until golden brown and crushed lightly

Recipe from Margaret Conrad and Heather MacDonald

Adapted by Molly O'Neill

Total Time: 15 minutes, plus overnight marination
Rating: 4(8)
Comments: Read comments

Featured in: Food; By Ginger!

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Ingredients

Yield:Four to five servings

For the Dressing

8tablespoons peanut oil
8tablespoons rice-wine vinegar
2medium cloves garlic, minced
14-inch piece ginger, peeled and minced
2teaspoons sugar
2teaspoon soy sauce
1½pounds flank steak
Freshly ground white pepper to taste

For the Salad

½head iceberg lettuce, shredded
3½ounces mung-bean sprouts
2scallions, cut across into ¼-inch slices
1bunch cilantro, coarsely chopped
16wonton wrappers, cut in half, fried until golden brown and crushed lightly

Ingredient Substitution Guide

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Preparation

Step 1
To make the dressing, whisk together the dressing ingredients; marinate the steak in half of the dressing, seasoning with white pepper to taste, 4 hours or overnight.
Step 2
To make the salad, prepare a charcoal grill or preheat a broiler. Combine the lettuce, sprouts, scallions, cilantro and wonton wrappers. Toss with 6 tablespoons of the reserved dressing.
Step 3
Grill the steak until medium rare, about 4 to 5 minutes per side. Remove and let sit for a minute or so. Cut across the grain into thin slices and serve on a bed of salad drizzled with remaining dressing.