Name: Summer Steak Salad with Ginger-Lime Dressing
Yield: Makes 4 servings
Ingredients: 3 tablespoons fish sauce*; 2 tablespoons sugar; 2 tablespoons fresh lime juice; 2 tablespoons water; 1 tablespoon minced peeled fresh ginger; 2 garlic cloves, minced; 1 teaspoon minced red jalapeño chile; 2 tablespoons oyster sauce*; 1 tablespoon medium-dry Sherry; 2 teaspoons tamari soy sauce*; 2 garlic cloves, minced; 1 teaspoon (packed) brown sugar; 1 1/4 pounds New York steak, trimmed, cut into 2/3-inch cubes; 2 bunches watercress, bottom 2 inches discarded, cut into 1-inch lengths; 3 cups mizuna leaves, torn in half if very large (about 1 1/2 ounces); 2 cups (lightly packed) torn Bibb lettuce leaves (about 6 large); 1 cup Thai basil leaves, cut into 1/2-inch-wide strips; 1/2 12-ounce English hothouse cucumber, halved lengthwise, sliced very thinly on diagonal; 12 cherry tomatoes; 2 tablespoons vegetable oil; 1/2 medium-size red onion, cut into thin wedges; 2 shallots, sliced into thin rounds; 1/4 medium pineapple, peeled, cored, halved lengthwise, cut crosswise into 1/3-inch-thick slices

Image may contain Food Lunch Meal Dish Plant Platter and Salad

Summer Steak Salad with Ginger-Lime DressingPornchai Mittongtare

Known in Asia as Shaking Beef Salad, or bo luc lac, this Vietnamese classic is made by shaking — essentially searing — steak in a very hot pan. Jasmine rice or brown rice would be ideal alongside.

Recipe information

Yield
Makes 4 servings

Ingredients

Dressing

3 tablespoons fish sauce*

2 tablespoons sugar

2 tablespoons fresh lime juice

2 tablespoons water

1 tablespoon minced peeled fresh ginger

2 garlic cloves, minced

1 teaspoon minced red jalapeño chile

Salad

2 tablespoons oyster sauce*

1 tablespoon medium-dry Sherry

2 teaspoons tamari soy sauce*

2 garlic cloves, minced

1 teaspoon (packed) brown sugar

1 1/4 pounds New York steak, trimmed, cut into 2/3-inch cubes

2 bunches watercress, bottom 2 inches discarded, cut into 1-inch lengths

3 cups mizuna leaves, torn in half if very large (about 1 1/2 ounces)

2 cups (lightly packed) torn Bibb lettuce leaves (about 6 large)

1 cup Thai basil leaves, cut into 1/2-inch-wide strips

1/2 12-ounce English hothouse cucumber, halved lengthwise, sliced very thinly on diagonal

12 cherry tomatoes

2 tablespoons vegetable oil

1/2 medium-size red onion, cut into thin wedges

2 shallots, sliced into thin rounds

1/4 medium pineapple, peeled, cored, halved lengthwise, cut crosswise into 1/3-inch-thick slices

Preparation

For dressing:
Step 1
Whisk all ingredients in small bowl to blend.
For salad:
Step 2
Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally.
Step 3
Combine watercress, mizuna, lettuce, basil, cucumber, and tomatoes in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter.
Step 4
Heat oil in large nonstick skillet over high heat. Add onion and shallots and sauté 30 seconds. Add beef with marinade. Sauté until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve.

TagsSalad Vietnamese Southeast Asian Asian Steak Beef Meat Watercress Leafy Greens Vegetable Mizuna Lettuce Thai Basil Basil Herbs & Spices Ginger Lime Citrus Fruit Main Dinner Dairy Free Easy Saute Summer Bon Appétit

Recipe information

Ingredients

Dressing

Salad

Preparation

For dressing:

Step 1

For salad:

Step 2

Step 3

Step 4

Recipe notes