Thursday, May 8, 2008

Warm Beef Stir Fry Salad

From my friend June Baker. The recipe was adapted from "Yan Can Cook."

Beef can be served warm or at room temperature.

Marinade:
Soy sauce
Sherry
Vegetable oil
Cornstarch dissolved in water
Chopped shallot
Chopped clove(s) garlic

Dressing:
2TB rice vinegar
2TB oil
1TB toasted sesame oil
Black pepper to taste

Other ingredients:

Salad greens
1/2 small red onion, sliced or chopped
1/2 cup julienned or sliced cucumber
1/2 cup cilantro leaves, chopped
1/4 cup basil, julienned
3/4 lb. flank steak, thinly sliced
Can baby corn

Combine marinade ingredients in a shallow pan. Add meat, and turn to coat. Let stand 30 minutes to 4 hrs in refrigerator.

Whisk dressing ingredients.

Place salad greens in serving utensil. Add onion, cucumber, cilantro, basil, baby corn.

Stir-fry beef with minced shallots and garlic in a little oil. Cook until brown on outside, but still pink within.

Arrange beef over salad.

Pour dressing over salad and toss.

1 comment:

Andy Taylor said...

Thanks for sharing this recipe, I really want to know on how to cook this because this is my favorite. I will also my own recipe for stir fry sauce for my ingredients.