Oriental Beef and Vegetable Salad
Daniel
ingredients
- 2 shell steaks (1 pound each-New York strip)
- 4 tablespoons cracked black peppercorns
- 2 tablespoons soy oil
- 1 bunch broccoli
- 3/4 pound fresh snow peas
- 6 water chestnuts, thinly sliced (I buy can of sliced)
- 1 medium red pepper, diced
- Lemon and lime slices for decoration (never use)
- Dressing
- 2 tablespoons fresh ginger, peeled and finely minced
- 1 large shallot, finely minced
- 6 tablespoons rice wine-vinegar (make sure you get unseasoned)
- 6 tablespoons fresh lime juice
- 1 tablespoon Dijon mustard
- 2 tablespoons tamari (soy sauce)
- 1 cup soy oil
directions
- 1
Trim all fat from steaks. Preheat broiler. Press peppercorns firmly into meat. Heat 2 tablespoons of soy oil in a skillet and sear beef quickly on both sides to seal in juices. Place under broiler for about 5 minutes on each side or until rare. Remove and let stand until cool.
- 2
Wash, trim, and cut broccoli in flowerets. Steam for 4 to 5 minutes until tender but still crisp. Cool. Wash snow peas, snap off tips, and pull out inner thread from pod. Steam for 1 minute. Refresh under cold water.
- 3
Dressing: In a saucepan, combine ginger and shallots with vinegar and lime juice over high heat. Bring to a boil and reduce liquid by half. Let cool, then mix with mustard and tamari in a stainless-steel bowl. Add 1 cup of soy oil in a steady stream, whisking until well blended.
- 4
To assemble: Slice beef thinly on an angle against the grain. On a large platter, arrange snow peas around outer edge. Overlap with a layer of water chestnuts. Continue platter with broccoli. Fan out sliced beef down center of platter. Drizzle three-fourth of the dressing over salad, wrap in plastic, and chill at least 2 hours. Before serving drizzle on remaining dressing and garnish with diced red pepper and slices of lime and lemon.
Source: Daniel
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