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Recipe Detail Page
Beef Ginger Salad
Early Summer 2009
Hot steak combined with colourful vegetables and the fresh Asian flavours of ginger and sesame will spark up your dinner table in this quick sauté.
Serves 2 to 3
Salt and pepper
1 striploin grilling steak, about 9 oz/275 g, thinly sliced
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) sesame oil
2 shallots, thinly sliced
1 tbsp (15 mL) minced fresh ginger
1 clove garlic, minced
2 cups (500 mL) thinly sliced napa cabbage
3 baby bok choy, chopped
1 red pepper, thinly sliced
2 tbsp (25 mL) apple cider vinegar
2 tsp (10 mL) sesame seeds
1. Sprinkle salt and pepper on steak slices. Heat vegetable oil in nonstick skillet over medium-high heat. Sauté steak for about 3 minutes or until hint of pink remains. Remove to plate.
2. Add sesame oil to skillet and return to medium-high heat. Add shallots, ginger and garlic and sauté for 2 minutes. Add cabbage, bok choy and red pepper and sauté for about 3 minutes or until tender-crisp. Add beef to skillet and toss to coat. Drizzle with vinegar and sprinkle with sesame seeds before serving.
Serves 2 to 3
