Beef Salad Recipe
Stir-fried beef onions, lettuce, carrots, and daikon.
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Ingredients
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Beef & Marinade
Stir-fry & Dressing
Salad Vegetables
Finishing & Garnish
Method
Beef & Marinade
- 1
Slice and marinate beef
Pat the flank steak dry with paper towels. Slice thinly across the grain into bite-size strips. In a bowl combine 1.5 tbs soy sauce, 1 tbs rice wine (or dry sherry), 1 tsp cornstarch, 0.5 tsp sesame oil and 0.25 tsp freshly ground black pepper. Add the sliced beef, toss to coat, and let marinate at room temperature for 10–15 minutes (or refrigerate up to 1 hour).
Salad Vegetables
- 2
Prepare vegetables
While beef marinates, prepare the salad base. Wash and tear 4 cups lettuce into bite-size pieces and place in a large bowl. Peel and julienne 1 carrot. Peel and thinly slice or julienne about 1/2 cup daikon. Thinly slice 2 scallions and chop 2 tbs cilantro if using. Add the carrot, daikon, scallions and cilantro to the bowl with the lettuce and toss gently. Keep chilled until ready to assemble.
Stir-fry & Dressing
- 3
Make the stir-fry and dressing
Heat a large skillet or wok over high heat until very hot. Add 1.5 tbs neutral oil and swirl. Add the marinated beef in a single layer (work in batches if needed) and quickly stir-fry for 1–2 minutes until browned but still juicy. Transfer beef to a plate and set aside. Reduce heat to medium-high, add a touch more oil if pan is dry and add the 2 minced garlic cloves and the thinly sliced onion. Stir-fry onion and garlic 2–3 minutes until softened and fragrant. Return the beef to the pan, then add 1 tbs soy sauce (for stir-fry), 1 tsp oyster sauce (optional), 1 tbs rice vinegar, 1 tsp brown sugar or honey, 0.25 tsp chili flakes (optional) and 2 tbs water or beef broth. Stir constantly for 30–60 seconds until sauce is glossy and slightly reduced. Taste and adjust seasoning with up to 1/4 tsp salt and pepper to taste.
- 4
Assembly & Garnish
- 5
Assemble the salad
Toss the cooled beef and onion mixture with the prepared lettuce, carrot, daikon, scallions and cilantro in the large bowl. Gently toss until the vegetables are evenly coated with the dressing and the beef is distributed through the salad.
- 6
Finish and serve
Sprinkle 1 tsp toasted sesame seeds over the salad, add black pepper to taste, and serve with lime or lemon wedges on the side for squeezing. Divide into 2 equal portions and serve immediately so the lettuce stays crisp.