Soy-Ginger Beef Salad with Peanut Dressing

beef salad with peanut sauce, beef salad, peanut sauce, beef, salad, ginger, exotic

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The exotic combination of flavors in this soy-ginger beef salad with peanut dressing is sure to leave a lasting impression on your pallet. Try it with noodles for an even more interesting take on this recipe.

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Chicago, IL

Time needed

1-2 hour preparation + 10 min cooking

Serving Size / Yield

6 servings

Ingredients

  • Dressing:
  • 1 1/4 cups boiling water
  • 3 tea bags of Chinese black tea
  • 2/3 cup smooth peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon cayenne pepper
  • 1 cup chopped watercress
  • 1/2 cup chopped fresh mint
  • Beef:
  • 5 tablespoons soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon honey
  • 1 teaspoon dried crushed red pepper
  • 1 teaspoon ground cumin
  • 1 1/4 - 1 1/2 lb top sirloin steak cut into 1/4-1/3 inch think slices then cut into 3 inch strips
  • Salad:
  • 3/4 lb spinach
  • 2 12 oz cucumbers, peeled, halved lengthwise, seeded
  • 8 large green onions, halved lengthwise, cut on diagonal into 1-inch lengths
  • 1 bunch fresh mint
  • 1 bunch watercress
  • 1/2 cup roasted salted peanuts, coarsely chopped
  • Lime wedges

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Directions

Dressing:
Mix 1 1/4 cups boiling water and tea bags and let steep for 5 minutes. Combine peanut butter, 3/4 cup tea, soy sauce, lime juice, and cayenne in medium bowl. Whisk to blend well. Add watercress and mint and mix.
Beef:
Mix soy sauce, vinegar, ginger, honey, crushed red pepper, and cumin in large bowl. Add beef and toss to coat. Marinate at room temperature for 1-2 hours with occasional stirring.
Salad:
Cut cucumber halves lengthwise into long, thin ribbons and arrange on paper towel to dry. Drain beef marinade and boil 2 minutes over high heat. Cool. Heat grill pan over high heat for 4 minutes. Grill beef until just brown, about 1 minute per side. Transfer beef to bowl and add cucumbers, green onions and cooled marinade to spinach. Add dressing and toss to coat. Season salad with salt and pepper, then top with mint and watercress around edge of large platter. Top with beef, peanuts, and lime wedges.

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