Serious Heat: Sichuan Sirloin Salad Recipe Recipe

Name: Serious Heat: Sichuan Sirloin Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon extra-virgin olive oil; 1 cup jicama, peeled and cut into matchsticks; 1 cup butternut squash, peeled, cut into 1/2-inch cubes; 4 cups shredded Napa cabbage; 2 plum tomatoes, sliced; 1/2 red bell pepper, diced; 4 (4-ounce) portions Sichuan Sirloin (; ); 1/2 cup Honey Mustard Vinaigrette (; ); Freshly ground Sichuan peppercorns; 1/2 cup beef stock; 2 tablespoons low-sodium soy sauce; 2 tablespoons minced garlic; 2 tablespoons minced ginger; 1 teaspoon crushed green peppercorns; 1/2 teaspoon crushed black peppercorns; 1 teaspoon crushed pink peppercorns; 1 scallion, sliced; 2 tablespoons rock sugar, crushed; 1 teaspoon sesame oil; 1/2 cup finely chopped cilantro; 4 (4-ounce) portions beef sirloin; 1/2 teaspoon freshly ground Sichuan peppercorns, for garnish; 1/4 cup rice vinegar; 2 tablespoons honey; 1 teaspoon Dijon mustard; 1 dried chile piquin, crushed; 1 tablespoon toasted sunflower seeds; 1 small red onion, finely diced

Servings: persons

1/2 teaspoon extra-virgin olive oil
1 cup jicama, peeled and cut into matchsticks
1 cup butternut squash, peeled, cut into 1/2-inch cubes
4 cups shredded Napa cabbage
2 plum tomatoes, sliced
1/2 red bell pepper, diced
4 (4-ounce) portions Sichuan Sirloin (
)
1/2 cup Honey Mustard Vinaigrette (
)
Freshly ground Sichuan peppercorns
1/2 cup beef stock
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
2 tablespoons minced ginger
1 teaspoon crushed green peppercorns
1/2 teaspoon crushed black peppercorns
1 teaspoon crushed pink peppercorns
1 scallion, sliced
2 tablespoons rock sugar, crushed
1 teaspoon sesame oil
1/2 cup finely chopped cilantro
4 (4-ounce) portions beef sirloin
1/2 teaspoon freshly ground Sichuan peppercorns, for garnish
1/4 cup rice vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1 dried chile piquin, crushed
1 tablespoon toasted sunflower seeds
1 small red onion, finely diced
salt and freshly ground pepper

1
In a saute pan over medium heat, warm the oil. When hot, saute the jicama and squash, tossing for 2 minutes. Remove from heat. In a bowl, combine the cabbage, tomatoes and bell pepper with the jicama mixture.
2
On a plate, mound 1 cup of the cabbage salad in the center. Top the salad with the Sichuan Sirloin, sprinkle with a grind of Sichuan pepper and a drizzle of vinaigrette. Repeat with remaining ingredients.
3
In a bowl, combine stock, soy, garlic, ginger, peppercorns, scallion, sugar, oil and cilantro, and mix well. Add the sirloin, and marinate the steaks for 30 minutes to 2 hours.
4
Preheat a grill to medium-high heat. Sear the sirloin for 2 minutes. Turn steaks 180 degrees, and grill 2 minutes. Turn over, and grill 3 more minutes. Remove steaks from grill, and let sit for 5 minutes. Cut each steak across the grain into equal strips. Sprinkle pepper equally over the grilled steak.
5
In a blender, combine all ingredients.

820

kcal

Calories

Fat

Carbs

Protein

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 31 ingredients. The key ingredients include: 1/2 teaspoon extra-virgin olive oil, 1 cup jicama, peeled and cut into matchsticks, 1 cup butternut squash, peeled, cut into 1/2-inch cubes, 4 cups shredded Napa cabbage, and more.

Yes, Serious Heat: Sichuan Sirloin Salad Recipe 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.

Serious Heat: Sichuan Sirloin Salad Recipe

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