A zesty Lime-Cilantro Vinaigrette complements this satisfying salad of spring lettuces, rice noodles, sugar snap peas, shaved carrots, and tender flank steak.
Asian Beef Salad
Makes 4 to 6 servings
Ingredients
- ¼ cup firmly packed light brown sugar
- ¼ cup soy sauce
- 1 tablespoon dark sesame oil
- 1 teaspoon kosher salt, divided
- 1 teaspoon garlic powder
- ¾ teaspoon ground ginger
- 1 (1-pound) flank steak, about 1 inch thick
- 2 tablespoons vegetable oil
- 1 (5-ounce) bag spring lettuce mix
- 2½ ounces rice noodles, broken in half and prepared according to package directions
- 1 cup fresh sugar snap peas, halved lengthwise
- 2 large carrots, shaved
- ¼ cup chopped fresh cilantro
- Lime-Cilantro Vinaigrette (recipe follows) and lime wedges, to serve
LIME-CILANTRO VINAIGRETTE
- 1 teaspoon lime zest
- ¼ cup fresh lime juice
- ½ teaspoon sugar
- ¼ teaspoon kosher salt
- ⅛ teaspoon crushed red pepper
- ¼ teaspoon garlic powder
- ½ cup vegetable oil
- ¼ cup chopped fresh cilantro
Instructions
- In a resealable plastic bag, combine brown sugar, soy sauce, sesame oil, ½ teaspoon salt, garlic powder, and ginger. Add steak, tossing to coat. Seal bag and refrigerate at least 2 hours or overnight. Remove steak, and discard marinade. Pat steak dry with paper towels. Sprinkle with remaining ½ teaspoon salt.
- Preheat oven to 350°.
- In a medium skillet, heat vegetable oil over medium-high heat. Add steak; cook until browned, about 2 minutes per side.
- Bake until medium, 8 to 10 minutes, or until desired degree of doneness. Place steak on a cutting board; let rest for 10 minutes. Thinly slice against the grain.
- On a platter, arrange lettuce, noodles, sugar snap peas, and carrots. Top with steak; sprinkle with cilantro. Serve with Lime-Cilantro Vinaigrette and lime.
LIME-CILANTRO VINAIGRETTE
- In a small bowl, whisk together zest and juice, sugar, salt, red pepper, and garlic powder. Slowly whisk in oil and cilantro. Serve immediately.
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