| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Asian | Good, Morning, America | 4 | Servings |
INGREDIENTS
| 3 | lb | Flank steak; trimmed (or lamb loin or four chicken breasts) |
| 12 | Sprigs cilantro or mint leaves | |
| 1 | c | Soy sauce |
| 1/2 | c | Chopped scallions |
| 1 | tb | Dried red chile flakes |
| 3 | Garlic cloves; finely chopped | |
| 1 | tb | Ginger; finely chopped |
| 2 | tb | Honey |
| Radicchio | ||
| Watercress | ||
| Cabbage | ||
| Sprouts | ||
| Celery | ||
| Rice noodles | ||
| 1/2 | c | Peanut oil |
| 1/4 | Rice wine vinegar | |
| 1 | ts | Miso; (soy bean paste) |
| Salt | ||
| Freshly ground pepper | ||
| 1 | ts | Finely chopped fresh ginger |
INSTRUCTIONS
MARINADE SALAD VINAIGRETTE 1. Mix all marinade ingredients together. Marinate beef (or any other meat) for about an hour. 2. Prepare vinaigrette for salad. Mix rice wine vinegar, miso paste, pepper and ginger; add oil. 3. Julienne cabbage, radicchio and celery stems and keep for ten minutes in ice water. 4. Cook meat under the broiler or on saute pan to desired doneness (Wolfgang prefers rare to medium rare for steak), remove from heat and let rest for 10 minutes in a warm place. Dry julienne of vegetables and mix with rest of salad ingredients. Add vinaigrette, mix well and divide on four plates. Slice flank steak against the grain in thin slices and arrange nicely around salad. 5. Garnish with cilantro or mint sprigs. In cool weather, instead of salad, serve with wasabi mashed potatoes. Serves 4. MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98 Recipe by: Wolfgang Punk Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 22, 1998
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