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Download - Pacific Rim Beef SaladDownload - (5 KB)

  • Pacific Rim Beef Salad2 lbs boneless beef top sirloin steak, cut 1-1/2 inches thick
  • 3/4 cup reduced-sodium soy sauce
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1 tablespoon plus 1-1/2 teaspoons finely grated fresh ginger
  • 3 large cloves garlic, minced
  • 1 pound fresh spinach, stems removed and leaves torn into bit-size pieces
  • 4 ounces fresh bean sprouts
  • 6 center-cut thin red onion slices, separated into rings
  • 1/4 cup each catsup and rice wine vinegar
  • 2 tablespoons vegetable oil
  • 1/8 teaspoon hot pepper sauce
  • 2 teaspoons dark seasame oil
  • 1 tablespoon seasame seed, toasted
  • Fresh enoki mushrooms or button mushrooms
  • Cherry tomatoes

 

  1. Trim excess fat from beef steak. Combine soy sauce, 1/2 cup sugar, ginger and garlic, stirring to dissolve sugar. Reserve 2 tablespoons marinade mixture.
  2. Place steak and remaining marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 2 to 4 hours, turning occasionally. Remove steak from marinade; pat dry with paper towels. Discard marinade.
  3. Heat large heavy frying pan over medium-high heat until hot. Add steak and sear 4 to 6 minutes, turning once. Reduce heat to medium. Continue cooking 10 to 12 minutes or until steak is rare to medium-rare or to desired doneness, turning once. Let steak stand 10 minutes before carving.
  4. Meanwhile combine spinach, bean sprouts and onion in large bowl. Combine catsup, vinegar, vegetable oil, pepper sauce, remaining 2 tablespoons sugar and reserved 2 tablespoons marinade in small saucepan.
  5. Carve steak into thin slices. Bring dressing to a boil over medium heat, stirring constantly. Remove from heat; stir in seasame oil. Pour hot dressing over spinach mixture and toss. Place spinach mixture on platter.
  6. Arrange beef on top of salad; sprinkle with seasame seeds. Garnish with mushroons and cherry tomatoes.

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