Asian Beef Salad
- Course: Salad
- Features: Make-Ahead Recipes
Summary:
This recipe calls for 2 items you should add to your pantry and utensil drawer: a bottle of soy-ginger marinade and a Japanese-style slicer. The marinade is versatile, and the slicer is an invaluable, relatively inexpensive tool for quick, precise slicing. David Hagedorn has a Progressive International Multi-Slicer, available at some True Value hardware stores and on Amazon.com.
See vegetarian VARIATIONS, below.
MAKE AHEAD: The cooked beef and vegetables need to spend the night in the fridge.
2 first-course servings
Ingredients:
- 2 ounces snow peas, stringed, then cut into very thin strips (julienne; about 1 cup)
- 1 small carrot, cut into julienne (about 1/2 cup)
- 1 tablespoon canola oil
- 4 ounces filet mignon (1 inch thick)
- Kosher salt
- Freshly cracked black pepper
- 3 ounces shiitake mushrooms, stems discarded, caps cut into thin slices (1/2 cup)
- 1/2 small red onion, cut or shaved into very thin slices (1/2 cup)
- 1/4 teaspoon crushed red pepper flakes
- Leaves from 4 stems cilantro, coarsely chopped (2 tablespoons)
- Leaves from 2 stems mint, coarsely chopped (2 tablespoons)
- 1 tablespoon bottled soy ginger marinade, such as Soy Vay brand
- 1 scallion, white and light-green parts coarsely chopped, for garnish
- Sesame seeds, for garnish
Directions:
Bring a medium saucepan of lightly salted water to a boil over high heat. Add the snow pea and carrot julienne; cook for 2 minutes total (without returning to a full boil), then drain in a colander. Rinse under cool running water for a minute or two, then let drain.
Heat the oil in a small skillet over medium-high heat until the oil just begins to smoke.
Season the beef lightly on both sides with salt and pepper. Place in the hot oil and sear for 2 to 3 minutes, then turn over and sear for 2 to 3 minutes (for medium-rare). Transfer to a plate to cool.
Add the shiitake mushrooms to the skillet; cook for 1 to 2 minutes, until they have softened. Transfer to a small mixing bowl and add the cooled snow peas and carrot, the red onion, crushed red pepper flakes, cilantro, mint and soy-ginger marinade. Toss to coat well; cover and refrigerate overnight.
Cover the plate containing the steak and its juices; refrigerate overnight.
To serve, place the chilled and cooked filet mignon on a cutting board; pour any reserved meat juices into the bowl of marinated vegetables.
Give the marinated vegetables a final toss to recoat with the dressing. Use tongs to pile half of the mixture on each plate. Cut the filet mignon lengthwise into 8 thin slices and arrange 4 of them around the vegetables on each plate. Garnish with chopped scallions and a sprinkle of sesame seeds.
VARIATIONS: Use 2 stemmed portobello mushrooms (about 10 ounces total) instead of beef. They can be cooked just before serving. Use a spoon to scrape away the gills on the underside of the caps. Heat a tablespoon of canola oil in the skillet over medium-high heat; when it is very hot, add the mushrooms top sides down and sear for 2 minutes, then turn over and sear for 2 minutes. Transfer to a plate; season with salt and pepper to taste on both sides. (If making a day in advance, place the caps between double layers of paper towels; this will capture any moisture.) Cover and refrigerate. Cut the mushrooms into 1/4-thick slices or leave whole on the plate; top with the marinated vegetables, scallions and sesame seed garnishes.
Serve without beef or mushrooms. The marinated vegetables can be piled on individual plates with leaves of (washed and dried) bibb lettuce; the leaves can be used as vegetable roll wrappers.
Recipe Source:
From columnist David Hagedorn.
E-mail the Food Section with recipe questions.
(James M. Thresher for The Washington Post)
