Ginger Beef Salad with Miso Vinaigrette

Ginger Beef Salad with Miso Vinaigrette Recipe
Photo: Randy Mayor; Stylist: Rose Nguyen
Skip the grated cheese and croutons and serve an Asian-inspired salad with homemade seven-ingredient vinaigrette. Serve with soba noodles, followed by dessert.


4 servings

Recipe from

Cooking Light

Recipe Time

Prep: 40 Minutes

Nutritional 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


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


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.

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.

Jackie Mills, MS, RD,

Cooking Light

May 2009
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