Asian Summer Salad with Marinated Steak
You can never have too many salad recipes, so give Asian Summer Salad with Marinated Steak a try. One portion of this dish contains roughly 42g of protein, 34g of fat, and a total of 592 calories. This gluten free and dairy free recipe serves 4 and costs $6.14 per serving. The Fourth Of July will be even more special with this recipe. If you have fish sauce, cherry tomatoes, lime juice, and a few other ingredients on hand, you can make it. Only a few people really liked this Asian dish. 7 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by The Little Epicurean. With a spoonacular score of 77%, this dish is good. Asian Marinated Portabella "steak, Asian-Marinated Flank Steak, and Asian Marinated Skirt Steak are very similar to this recipe.
Servings: 4
Ingredients:
7 oz fresh arugula
1 cup cherry tomatoes, halved
chili garlic sauce, optional (see note or photo), add 1 tsp at a time for heat and spice
1 tsp cornstarch
2 Persian cucumbers (or 1 English cucumber), sliced into quarters
2 ears cooked corn, kernels removed
2 tsp fish sauce* (see note or photo)
5 Tbsp fish sauce* (see note or photo)
fresh mint leaves, torn, as desired
4 garlic cloves, minced
1 tsp granulated sugar
3 Tbsp granulated sugar
1/2 tsp ground black pepper
1/2 tsp kosher salt
2 Tbsp light soy sauce
4 Tbsp fresh lime juice
lime wedges, as desired
1 onion, sliced into half moons
1 Tbsp rice vinegar
1 1/2 pound New York strip steak (rib-eye or fillet also works), sliced 1/4'' thick strips against the grain
2 Tbsp peanut oil, or vegetable oil
2/3 cup lukewarm water
Equipment:
plastic wrap
frying pan
whisk
bowl
Cooking instruction summary:
Steak Marinade:In a shallow bowl, whisk together cornstarch, sugar, salt, black pepper, fish sauce, and sauce sauce.Coat sliced steak in marinade. Cover with plastic wrap and let rest while you prepare the rest of the ingredients.Steak:In a large skillet, heat 1 tablespoon of oil. Add sliced onions. Let cook over medium-high heat for about a minute. Add minced garlic and toss to combine. Let cook for 30-45 seconds until garlic is fragrant. Remove onions and garlic and place in a clean plate.Add another tablespoon of oil. Add sliced beef in a single layer around hot skillet. Let cook for about 60-90 seconds and then flip beef to cook the other side. If necessary, cook the beef in batches if skillet is not large enough.Before beef to thoroughly cooked, add onions and garlic back to skillet. Cook until beef is done and onions have softened and cooked.Salad Dressing:In a small bowl, whisk together lime juice, rice vinegar, sugar, and water. Allow sugar to dissolve. Add fish sauce and stir to combine. Cover with plastic wrap and let rest while preparing the rest of the ingredients. Add chili garlic sauce option when serving.Assembly:In a large bowl, toss arugula and torn mint leaves with a 2-3 tablespoons of prepared salad dressing. Do not drench arugula, just add enough dressing to lightly coat and flavor the arugula.Divide seasoned arugula among bowls. Add cucumbers, tomatoes, and corn to bowl.Divide cooked beef and onions among bowls. Serve with lime wedges and additional toppings if desired. Serve with additional dressing. Allow diners to toss and dress their salad with more dressing as desired.In a shallow bowl, whisk together cornstarch, sugar, salt, black pepper, fish sauce, and sauce sauce.Coat sliced steak in marinade. Cover with plastic wrap and let rest while you prepare the rest of the ingredients.In a large skillet, heat 1 tablespoon of oil. Add sliced onions. Let cook over medium-high heat for about a minute. Add minced garlic and toss to combine. Let cook for 30-45 seconds until garlic is fragrant. Remove onions and garlic and place in a clean plate.Add another tablespoon of oil. Add sliced beef in a single layer around hot skillet. Let cook for about 60-90 seconds and then flip beef to cook the other side. If necessary, cook the beef in batches if skillet is not large enough.Before beef to thoroughly cooked, add onions and garlic back to skillet. Cook until beef is done and onions have softened and cooked.In a small bowl, whisk together lime juice, rice vinegar, sugar, and water. Allow sugar to dissolve. Add fish sauce and stir to combine. Cover with plastic wrap and let rest while preparing the rest of the ingredients. Add chili garlic sauce option when serving.In a large bowl, toss arugula and torn mint leaves with a 2-3 tablespoons of prepared salad dressing. Do not drench arugula, just add enough dressing to lightly coat and flavor the arugula.Divide seasoned arugula among bowls. Add cucumbers, tomatoes, and corn to bowl.Divide cooked beef and onions among bowls. Serve with lime wedges and additional toppings if desired. Serve with additional dressing. Allow diners to toss and dress their salad with more dressing as desired.
Step by step:
1. Steak Marinade:In a shallow bowl, whisk together cornstarch, sugar, salt, black pepper, fish sauce, and sauce sauce.Coat sliced steak in marinade. Cover with plastic wrap and let rest while you prepare the rest of the ingredients.Steak:In a large skillet, heat 1 tablespoon of oil.
2. Add sliced onions.
3. Let cook over medium-high heat for about a minute.
4. Add minced garlic and toss to combine.
5. Let cook for 30-45 seconds until garlic is fragrant.
6. Remove onions and garlic and place in a clean plate.
7. Add another tablespoon of oil.
8. Add sliced beef in a single layer around hot skillet.
9. Let cook for about 60-90 seconds and then flip beef to cook the other side. If necessary, cook the beef in batches if skillet is not large enough.Before beef to thoroughly cooked, add onions and garlic back to skillet. Cook until beef is done and onions have softened and cooked.Salad Dressing:In a small bowl, whisk together lime juice, rice vinegar, sugar, and water. Allow sugar to dissolve.
10. Add fish sauce and stir to combine. Cover with plastic wrap and let rest while preparing the rest of the ingredients.
11. Add chili garlic sauce option when serving.Assembly:In a large bowl, toss arugula and torn mint leaves with a 2-3 tablespoons of prepared salad dressing. Do not drench arugula, just add enough dressing to lightly coat and flavor the arugula.Divide seasoned arugula among bowls.
12. Add cucumbers, tomatoes, and corn to bowl.Divide cooked beef and onions among bowls.
13. Serve with lime wedges and additional toppings if desired.
14. Serve with additional dressing. Allow diners to toss and dress their salad with more dressing as desired.In a shallow bowl, whisk together cornstarch, sugar, salt, black pepper, fish sauce, and sauce sauce.Coat sliced steak in marinade. Cover with plastic wrap and let rest while you prepare the rest of the ingredients.In a large skillet, heat 1 tablespoon of oil.
15. Add sliced onions.
16. Let cook over medium-high heat for about a minute.
17. Add minced garlic and toss to combine.
18. Let cook for 30-45 seconds until garlic is fragrant.
19. Remove onions and garlic and place in a clean plate.
20. Add another tablespoon of oil.
21. Add sliced beef in a single layer around hot skillet.
22. Let cook for about 60-90 seconds and then flip beef to cook the other side. If necessary, cook the beef in batches if skillet is not large enough.Before beef to thoroughly cooked, add onions and garlic back to skillet. Cook until beef is done and onions have softened and cooked.In a small bowl, whisk together lime juice, rice vinegar, sugar, and water. Allow sugar to dissolve.
23. Add fish sauce and stir to combine. Cover with plastic wrap and let rest while preparing the rest of the ingredients.
24. Add chili garlic sauce option when serving.In a large bowl, toss arugula and torn mint leaves with a 2-3 tablespoons of prepared salad dressing. Do not drench arugula, just add enough dressing to lightly coat and flavor the arugula.Divide seasoned arugula among bowls.
25. Add cucumbers, tomatoes, and corn to bowl.Divide cooked beef and onions among bowls.
26. Serve with lime wedges and additional toppings if desired.
27. Serve with additional dressing. Allow diners to toss and dress their salad with more dressing as desired.
Nutrition Information:
covered percent of daily need
