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Pacific Rim Beef Salad with Sesame- Ginger Dressing

Source: Steaklover's Companion
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Active Time:  30 Minutes
Total Time:  1 Hour 30 Minutes
  Serves 4
Contemporary Pacific Rim cuisine has become immensely popular on the West Coast and in Hawaii over the last few years, inspired by chefs such as Wolfgang Puck (Chinois-on-Main in Venice, California), Roy Yamaguchi, and Alan Wong in Hawaii, among many others. This cuisine is based on using flavors and ingredients from different Asian countries, such as Japan, China, Thailand, Vietnam, and Indonesia, and combining them in innovative ways, often in a distinctly American context or style. California is, after all, very much a part of the Pacific Rim. This salad, with its delicious Asian nuances, is a fine example of this exciting style of eating. The plum sauce in the marinade (also called duck sauce) is a sweet-and-sour Chinese condiment made with plums and apricots that, like the pickled ginger in the dressing, is available in most supermarket Asian food sections.
RECIPE INGREDIENTS
For Marinade and Steaks:
2 teaspoons sesame oil
1 teaspoon soy sauce
2 garlic cloves, minced
1 teaspoon freshly cracked pepper
1  teaspoon Chinese plum sauce
1 small serrano chiles, seeded and minced, or 1/4 teaspoon cayenne chile powder
2 boneless strip sirloin steaks, about 10 ounces each
For Dressing:
1/2 cup unseasoned rice vinegar
1/3 cup julienned pickled ginger
1/4 cup sesame oil
1 tablespoon soy sauce
1 garlic clove, minced
For Salad:
1 small head Bibb or butter lettuce, leaves separated, or mizuna lettuce
1 bunch watercress, stemmed
1 red onion, julienned
1 red bell pepper, seeded and julienned
1 cup bean sprouts
2 scallions, sliced on a diagonal
1 cucumber, peeled, seeded, and sliced on a diagonal
1 tablespoon sesame seeds, for garnish
Pacific Rim Beef Salad with Sesame- Ginger Dressing Recipe at Cooking.com
DIRECTIONS
TO PREPARE MARINADE: Thoroughly combine all the marinade ingredients in a large dish. Turn the steaks in the marinade and cover the dish with plastic wrap. Marinate at room temperature for at least 1 hour, turning the steaks once. Or, alternatively, refrigerate overnight (in which case, bring to room temperature before sautéing).


TO PREPARE DRESSING: Whisk together all the ingredients in a mixing bowl until emulsified. Set aside.


TO PREPARE STEAKS: Remove the steaks from the marinade and pat dry. Heat a dry, heavy sauté pan or skillet and sear the steaks over medium-high heat for about 4 minutes per side, until just medium-rare. Remove the streaks from the pan and let rest.


TO PREPARE SALAD: Toss all the salad ingredients together with the dressing in a large mixing bowl. Toast the sesame seeds in a dry skillet over medium-high heat for 45 seconds to 1 minute, tossing continuously, until golden brown and shiny.


TO SERVE: Cut the steaks into thin slices. Place a mound of tossed salad in the center of each serving plate and top with the steak slices. Sprinkle the toasted sesame seeds in top and serve.


Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 652
Fat. Total: 52g
Fiber: 5g
Carbohydrates, Total: 17g
Sodium: 857mg
% Cal. from Fat: 72%
Cholesterol: 98mg
Protein: 30g
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