Szechuan beef salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 2 | 1\" New York steaks | |
| 1 | Shallot - chopped | |
| ¼ | cup | Red wine |
| ½ | cup | Beef stock |
| ½ | teaspoon | Chili flakes |
| 1 | teaspoon | Garlic - minced |
| 1 | tablespoon | Fresh grated ginger |
| 4 | tablespoons | Butter |
| 1 | tablespoon | Soy sauce |
| 2 | tablespoons | Cilantro - chopped salad greens |
| 1 | Shallot - minced | |
| 1 | tablespoon | Grated ginger |
| ¼ | cup | Rice wine vinegar |
| ⅓ | cup | Olive oil |
| 1 | tablespoon | Sesame oil |
| Salt and pepper | ||
Directions
DRESSING
Directions: Heat the ¼ cup olive oil in a large saut‚ pan. Pan fry the steaks, browning on both sides until desired doneness. In a large saucepot, place the chopped shallot, red wine over medium heat. Bring to a simmer and then add the beef stock, chili flakes, garlic, and ginger. Stir to combine.
Whisk in the butter over low heat until incorporated. Add the soy sauce and cilantro and set aside, keeping warm. For the dressing, whisk together the shallot, ginger, rice wine vinegar, olive oil and sesame oil. Season with salt and pepper. Toss the greens with the dressing.
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