Gingered Steak and Napa Cabbage Salad Recipe

Name: Gingered Steak and Napa Cabbage Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons soy sauce; 2 tablespoons fresh lemon juice; 1 tablespoon red-wine vinegar; 1 tablespoon grated peeled fresh gingerroot; 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt; 1/4 teaspoon dried hot red pepper flakes, or to taste; two 1-inch-thick filets mignons (3/4 pound), any fat trimmed; 2 teaspoons vegetable oil; 1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced; 1/2 teaspoon salt; 1/4 cup water; 1 tablespoon honey; 1 small Napa cabbage (about 1 1/2 pounds), trimmed and sliced thin crosswise; 1 cup packed >I /I; 1 medium red bell pepper, cut into thin strips; 1 Asian pear or firm-ripe Bosc pear, cut into 1/4-inch julienne strips; 2 scallions, sliced thin; 1/2 cup packed fresh coriander sprigs

Servings: persons

2 tablespoons soy sauce
2 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1 tablespoon grated peeled fresh gingerroot
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon dried hot red pepper flakes, or to taste
two 1-inch-thick filets mignons (3/4 pound), any fat trimmed
2 teaspoons vegetable oil
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced
1/2 teaspoon salt
1/4 cup water
1 tablespoon honey
1 small Napa cabbage (about 1 1/2 pounds), trimmed and sliced thin crosswise
1 cup packed >I<mizuna >/I
1 medium red bell pepper, cut into thin strips
1 Asian pear or firm-ripe Bosc pear, cut into 1/4-inch julienne strips
2 scallions, sliced thin
1/2 cup packed fresh coriander sprigs

1
In a shallow bowl stir together marinade ingredients.
2
Add filets to marinade, turning to coat, and marinate at room temperature 15 minutes.
3
Remove filets from marinade, letting excess drip off, and reserve marinade.
4
In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and saute filets about 4 minutes on each side for medium-rare meat.
5
Transfer filets to a cutting board.
6
In any drippings remaining in skillet cook mushrooms with salt, stirring frequently, until golden, about 3 minutes.
7
Add reserved marinade, water, and honey and bring to a boil.
8
Remove skillet from heat and cool mixture 10 minutes.
9
In a large bowl combine cabbage, mizuna or arugula, bell pepper, pear, scallions, and all but 4 sprigs coriander.
10
Add mushroom mixture and toss to coat.
11
Cut filets into thin slices.
12
Mound cabbage mixture on 4 dinner plates and arrange steak slices on top.
13
Garnish with reserved coriander sprigs.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons soy sauce, 2 tablespoons fresh lemon juice, 1 tablespoon red-wine vinegar, 1 tablespoon grated peeled fresh gingerroot, and more.

Yes, Gingered Steak and Napa Cabbage Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Gingered Steak and Napa Cabbage Salad

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