Szechuan beef salad

Yield: 1 servings

Measure Ingredient
¼ cup Olive oil
2 \N 1\" New York steaks
1 \N 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 \N Shallot - minced
1 tablespoon Grated ginger
¼ cup Rice wine vinegar
⅓ cup Olive oil
1 tablespoon Sesame oil
\N \N Salt and pepper


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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