Southeast Asian Beef Salad
A fresh green chili pepper enlivens the dressing of this Southeast Asian beef salad served on a bed of watercress and spinach. Use Thai chili peppers here, if available, for an authoritative note of authenticity. The beef should be pink in the center for the very best texture, flavor, and color.
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon plus 1 teaspoon honey
  • 1 tablespoon plus 1 teaspoon rice wine vinegar
  • 1 tablespoon plus 1 teaspoon dry sherry
  • 2 teaspoons dark sesame oil
  • 3/4 teaspoon minced fresh green chili pepper
  • 3/4 teaspoon minced garlic

  • 4 cups (loosely packed) mixed greens, such as watercress and torn spinach
  • 3 cups (loosely packed) shredded napa cabbage
  • 2 medium carrots, coarsely grated
  • 1-1/2 cups bean sprouts
  • 3/4 pound well-trimmed lean beef sirloin, cut into narrow strips
  • 1 tablespoon cornstarch blended with 2 tablespoons reduced-sodium soy sauce and 1 tablespoon water
  • 2 teaspoons olive oil
  • 3/4 cup diagonally sliced scallion pieces (3/4-inch long)

1. Make the dressing: In small bowl or cup, blend soy sauce, honey, vinegar, sherry, sesame oil, chili pepper and garlic.

2. Make the salad: Line a platter with greens. At one end, arrange piles of napa cabbage, carrots and bean sprouts.

3. Place beef in a medium bowl, add cornstarch-soy sauce mixture and toss to coat well.

4. In medium nonstick skillet, heat oil over medium-high heat. Add beef and stir-fry until medium-rare, 2 to 3 minutes. Add scallions and stir-fry just until slightly softened, about 30 seconds. Arrange beef mixture at one end of platter.

5. Drizzle dressing over greens and vegetables and serve.

Nutritional Information
Per serving: 327 calories, 13g total fat, 3.6g saturated fat, 6g monounsaturated fat, 2g polyunsaturated fat, 4.6g dietary fiber, 33g protein, 19g carbohydrate, 83mg cholesterol, 835mg sodium.
Good source of: beta-carotene, folate, iron, niacin, potassium, riboflavin, vitamin B6, vitamin B12, vitamin C, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time