Summer Steak Salad with Ginger-Lime Dressing Recipe

Name: Summer Steak Salad with Ginger-Lime Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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 jalapeno 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

Servings: persons

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 jalapeno 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

1
Whisk all ingredients in small bowl to blend.
2
Mix oyster sauce, Sherry, tamari soy sauce, minced garlic, and brown sugar in medium bowl.
3
Stir in steak.
4
Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally.
5
Combine watercress, mizuna, lettuce, basil, cucumber, and tomatoes in large bowl.
6
Add half of dressing and toss to coat.
7
Arrange greens mixture on large rimmed platter.
8
Heat oil in large nonstick skillet over high heat.
9
Add onion and shallots and saute 30 seconds.
10
Add beef with marinade.
11
Saute until beef is brown outside but still pink inside, about 4 minutes.
12
Add pineapple slices and stir until pineapple is heated through, about 1 minute longer.
13
Spoon steak mixture with any pan juices atop dressed greens mixture on platter.
14
Drizzle salad with remaining dressing and serve.

719

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 23 ingredients. The key ingredients include: 3 tablespoons fish sauce*, 2 tablespoons sugar, 2 tablespoons fresh lime juice, 2 tablespoons water, and more.

Yes, Summer Steak Salad with Ginger-Lime Dressing 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.

Summer Steak Salad with Ginger-Lime Dressing

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