Gingered-Beef Salad
Published September 20, 1997
- Total Time
- 15 minutes, plus overnight marination
- Rating
- Comments
- Read comments
Advertisement
Ingredients
FOR THE DRESSING
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 ½ pounds flank steak
Freshly ground white pepper to taste
FOR THE SALAD
½ head iceberg lettuce, shredded
3 ½ ounces mung-bean sprouts
2 scallions, cut across into ¼-inch slices
1 bunch cilantro, coarsely chopped
16 wonton wrappers, cut in half, fried until golden brown and crushed lightly
Nutritional analysis per serving (4 to 5 servings)
68 grams carbs; 102 milligrams cholesterol; 758 calories; 15 grams monosaturated fat; 8 grams polyunsaturated fat; 9 grams saturated fat; 35 grams fat; 4 grams fiber; 788 milligrams sodium; 41 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
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.
Private Notes