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1
For the meat: Combine the soy sauce, garlic, pepper and sesame oil in a shallow dish.
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2
Add in the meat and turn to coat.
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3
Cover and chill for 4 to 6 hrs, turning occasionally.
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4
Prepare a barbecue (medium-high heat) or possibly preheat the broiler.
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5
Remove the meat from the marinade; scrape off the garlic.
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6
(Throw away marinade and garlic.)
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7
Grill or possibly broil the meat to desired doneness, about 5 min per side for medium-rare.
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8
Transfer the meat to a cutting board.
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9
Let cold for 10 min.
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10
Thinly slice the meat on the diagonal across the grain.
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11
Let cold for 20 min.
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12
For the dressing: Combine the vinegar, ginger, cilantro and sesame oil in a bowl.
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13
Gradually whisk in the vegetable oil.
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14
Season with salt and pepper.
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15
For the salad: Blanch the snow peas in boiling salted water just till they turn bright green, about 30 seconds.
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16
Drain.
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17
Run under cool water till cold to the touch.
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18
Drain well.
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19
Place the iceberg, romaine and cilantro leaves in a large bowl.
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20
Add in half of the dressing and toss to coat.
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21
Arrange on a platter.
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22
Arrange the beef strips down the center of the salad.
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23
On one side, arrange the green onions and cashews; on the other arrange the tomatoes and snow peas.
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24
Drizzle with the remaining dressing.
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25
Sprinkle with the sesame seeds.
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26
NOTES : If you double or possibly triple the recipe for the beef in this salad and serve it as a main course, you can use the leftovers for this salad.
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27
Mixing cilantro with the greens intensifies the salad's refreshing flavor.
