Pacific Rim Beef Salad with Sesame-Ginger Dressing

  • Active Time 30m
  • Total Time 1h 30m

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.


  • 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


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 on top and serve.

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 5277

nutrition information per serving

652 calories; 52g total fat; 98mg cholesterol; 857mg sodium; 17g carbohydrates; 5g fiber; 30g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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