Gingered-Beef Salad
- Total Time
- 15 minutes, plus overnight marination
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Ingredients
- 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
Nutritional analysis per serving (5 servings)
756 calories; 35 grams fat; 9 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 8 grams polyunsaturated fat; 68 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 41 grams protein; 789 milligrams sodium
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.
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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.
Private Notes