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Ginger Beef Salad with Miso Vinaigrette

Ginger Beef Salad with Miso Vinaigrette
Photo: Randy Mayor; Stylist: Rose Nguyen
Prep time 40 mins
Yield

4 servings

Skip the grated cheese and croutons and serve an Asian-inspired salad with homemade seven-ingredient vinaigrette. Serve with soba noodles, followed by dessert.

Ingredients

  • 1 (1-pound) flank steak, trimmed
  • 2 tablespoons minced peeled fresh ginger
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced
  • Cooking spray
  • 2 tablespoons chopped cilantro
  • 2 tablespoons white miso (soybean paste)
  • 2 tablespoons water
  • 2 tablespoons rice vinegar
  • 1 tablespoon canola oil
  • 2 teaspoons grated peeled fresh ginger
  • 1/2 teaspoon chile paste with garlic
  • 6 cups torn Bibb lettuce (about 3 small heads)
  • 3/4 cup thinly sliced yellow bell pepper
  • 1/4 cup thinly sliced red onion
  • 1/2 English cucumber, halved lengthwise and sliced

Nutrition Information

  • calories 282
  • fat 9.3 g
  • satfat 2.6 g
  • monofat 4.3 g
  • polyfat 1.4 g
  • protein 26.9 g
  • carbohydrate 22.9 g
  • fiber 3 g
  • cholesterol 37 mg
  • iron 3.2 mg
  • sodium 708 mg
  • calcium 57 mg

How to Make It

  1. Preheat broiler.

  2. Sprinkle steak evenly with ginger, salt, and garlic. Place on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

  3. Combine cilantro and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk. Combine lettuce and remaining ingredients in a large bowl. Drizzle half of miso mixture over lettuce mixture; toss to coat.

  4. Place 1 1/2 cups lettuce mixture on each of 4 plates. Top each with 3 ounces steak; top with miso mixture.

  5. Dessert: Heat 1/4 cup sugar, 1/4 cup torn mint, and 1/4 cup water until sugar melts. Strain; cool. Stir in 4 cups halved strawberries.