![Sea Parsley Salad With Rice Wine Vinaigrette](/https/cooking.nytimes.com/assets/recipe-generic/1.png?width=1280&quality=75&auto=webp)
Gingered-Beef Salad
- Total Time
- 15 minutes, plus overnight marination
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:Four to five servings
- 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
- 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
For the Dressing
For the Salad
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
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.
Advertisement