A lively, colorful dish for a warm weeknight. Prep and Cook Time: about 1 hour. Notes: Grill the steak at least 30 minutes and up to a day ahead (cover and chill). Dressing ingredients can also be blended up to a day ahead and chilled (stir well before using). Find salted fermented black beans in Asian markets.

This Story Originally Appeared On sunset.com


Credit: Annabelle Breakey

Recipe Summary test

1 hr
Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • Trim fat from steak. Rinse meat, pat dry, and rub with 1 tbsp. soy sauce and the oil.

  • Lay steak on an oiled cooking grate over a solid bed of very hot coals or highest gas heat (you can hold your hand 1 to 2 in. above grate for only 1 to 2 seconds); cover gas grill. Cook until firm when pressed on thin end but still quite pink inside (cut to check), 8 to 10 minutes; turn over halfway through. Transfer steak to a plate. Let cool at least 30 minutes.

  • On a board with a sharp knife, cut steak across the grain, straight up and down, into very thin slices, keeping slices in place. Cut steak lengthwise to divide the slices into halves or quarters.

  • Combine 4 tbsp. soy sauce, broth, black beans, sherry, ginger, vinegar, cornstarch mixture, and brown sugar. In a large frying pan, stir dressing over high heat until boiling. Add steak and juices; stir until hot, about 2 minutes. Remove from heat.

  • Put peanuts in a resealable plastic bag and coarsely crush with a meat mallet or bottom of a small, heavy skillet. Stack lettuce leaves and cut thinly widthwise.

  • Mound lettuce equally into 6 wide salad or soup bowls. Spoon hot steak and dressing onto greens; sprinkle with bell pepper, green onions, and peanuts. Garnish with cilantro and serve immediately.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

296 calories; calories from fat 49%; protein 24g; fat 16g; saturated fat 4g; carbohydrates 13g; fiber 2.1g; sodium 1404mg; cholesterol 45mg.