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Issue 607: Not-Your-Typical Asian Steak Salad

CHANIE NAYMAN

My inspiration for this salad is the components of a lo mein that we all love, except that it’s over lettuce instead of noodles!

Thursday, August 30, 2018

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Props styling by Renee Muller, Janine Kalesis | Photography: Moishe Wulliger, Miriam Pascal, Hudi Greenberger

My inspiration for this salad is the components of a lo mein that we all love, except that it’s over lettuce instead of noodles!

INGREDIENTS

Serves 6–8


Steak
  • 1 lb (450-g) London broil
  • or minute steak
  • 1 Tbsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 2 tsp garlic powder

Salad
  • 16 oz (450 g) salad greens
  • 1 cup fresh broccoli, cut into small florets
  • 1 8-oz (225-g) can water chestnuts, sliced into sticks
  • 1 10-oz pkg shredded carrots
  • 1/2 15-oz (425 g) can baby corn, cubed
  • 1 8-oz (225-g) pkg fresh snap peas
  • 1 3-oz (85-g) pkg ramen noodles, for garnish

Sesame Peanut Lime Dressing
  • 1/2 cup oil
  • 1 Tbsp sesame oil
  • 1/4 cup lime juice
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp peanut butter
  • 1 Tbsp brown sugar or honey
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder



 
 PREPARATION

1. Season steak with kosher salt, cracked pepper, soy sauce, sesame oil, and garlic powder and let it marinate for up to 12 hours. 

2. Preheat oven to 250°F (120°C). 

3. Sear steak in a hot frying pan for about 1-2 minutes on each side. Transfer to a baking pan. Place the pan in the oven and bake for 20 minutes. Allow to cool. 

4. Toast ramen noodles in a 350°F (180°C) oven for 15 minutes. 

5. Assemble salad in a large serving bowl. Combine dressing ingredients in a separate bowl and pour on top. Garnish with toasted ramen noodles.

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