Ginger Beef Salad with Miso Vinaigrette

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.

Yield: 4 servings
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 282
  • Fat: 9.3g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 26.9g
  • Carbohydrate: 22.9g
  • Fiber: 3g
  • Cholesterol: 37mg
  • Iron: 3.2mg
  • Sodium: 708mg
  • Calcium: 57mg

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

Preparation

  1. 1. Preheat broiler.
  2. 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. 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. 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.
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