I came up with this salad a few months ago while studying for my Advanced Linear Algebra final. I wrote it in the corner of a piece of scratch paper I was working problems out on. Needless to say, it was lost for awhile. But I found it! And I'm happy I did because this salad is so good.
You will need: spinach (or your favorite salad greens), edamame, sliced mushrooms, 1 large carrot (or several small ones), 4 cloves of garlic, 5 green onions, 2 inches of ginger root, 1 5 oz can of sliced water chestnuts, 1 Tbsp horseradish mustard, 1/3 cup soy sauce, 2 Tbsp sesame oil, 3/4 cup + 1 Tbsp canola oil, 1 Tbsp Sriratcha sauce, 1/4 cup apple cider vinegar (not pictured), 1 Tbsp honey, 2 lbs steak (I used sirloin but I recommend a flank steak), 1/2 cup of rice (not pictured), 1 Tbsp of butter (also not pictured), salt ,and pepper.
First, let's make the marinade/salad dressing/
Cut off 2 inches of ginger root...
And grate it.
Throw it in a jar.
Next mince up 4 cloves of garlic....
Sprinkle it with a little salt...
And mush it with the side of your knife to make a garlic paste.
Toss it in with the ginger.
Next add 2 Tbsp of sesame oil to the jar....
1 Tbsp of horseradish mustard...
1 Tbsp of Sriracha...
1/3 cup of soy sauce (I use low sodium soy sauce)...
1 Tbsp honey....
1/4 cup apple cider vinegar....
And 3/4 cup of canola oil. Add salt and pepper to taste.
Screw on the lid and give it a good shake! Tada! Marinade and dressing.
Pour 2/3 cup of the marinade into a large Ziplock with the steak and let it sit in the fridge for at least 2 hours.
Now let's work on the toppings!
Slice off the ends of 5 green onions...
And slice them on an angle...
Slice the whites and the greens.
Cook a package of edamame according to directions then drain them...
And rinse them.
Now the fun part! Split open each pod. There will be 2-4 beans inside.
Pick the beans out and throw them in a bowl. Discard the pod.
Continue to do this with the rest of the pods.
You'll end up with a bowl full of beans. Set aside.
Chop the carrot into matchsticks (or in my case, pop sickle sticks).
Drain the can of water chestnuts. Set aside.
Cook the 1/2 cup of rice according to package directions.
When the rice has finished cooking, mush it down with a flat spoon.
Melt 1 Tbsp butter and 1 Tbsp canola oil over medium heat.
Grab large spoonfuls of the dense rice and carefully plop them into the oil.
Once one side has browned, give them a flip.
When the other side has browned, set them on a paper towel-lined plate to drain and set them aside with the other salad ingredients.
Now the steak is ready to go! Toss it the pan you used for the rice croutons but kick the heat up to medium-high.
When one side has browned, give it a flip. The time for this varies with how done you like your steak. I like mine pretty rare so I let it go for 2 minutes or so on each side.
Once the other side has browned, remove it to a cutting board to "rest". Cover it with some tinfoil to keep it warm.
While the steak is resting, assemble your salad. Throw some spinach on a large plate...
Followed by carrots...
And water chestnuts.
Set some rice croutons on the side of the plate...
And cover the greens with some of the dressing.
Thinly slice the steak against the grain...
And fan it out on top of the salad.
Delicious! I hope you enjoy this as much as I did!
Asian Steak Salad with Rice Croutons
- spinach (or your favorite salad greens)
- 1 package frozen edamame, cooked and shelled
- sliced mushrooms
- 1 large carrot (or several small ones), julienned
- 4 cloves of garlic, minced
- 5 green onions, sliced on the diagonal
- 2 inches of ginger root, peeled and grated
- 1 5 oz can of sliced water chestnuts, drained
- 1 Tbsp horseradish mustard
- 1/3 cup soy sauce
- 2 Tbsp sesame oil
- 3/4 cup + 1 Tbsp canola oil
- 1 Tbsp Sriratcha sauce
- 1/4 cup apple cider vinegar
- 1 Tbsp honey
- 2 lbs flank steak
- 1/2 cup of rice, cooked according to package directions
- 1 Tbsp of butter
- salt and pepper, to taste
- Combine sesame oil, 3/4 cup canola oil, sriratcha sauce, mustard, ginger, garlic, soy sauce, apple cider vinegar, honey, and salt and pepper to taste. Pour 3/4 cup of the mixture over the steak and set in the fridge to marinate for a minimum of 2 hours.
- When rice has finished cooking, pack it down into the pan. Remove spoonfuls of the dense rice and carefully plop it into a skillet with the butter and remaining canola oil over medium heat. Turn the rice over when browned on one side. When browned on both sides, remove it to a paper towel lined plate.
- Turn the heat on the pan up to medium-high and add the steak. Cook until browned on both sides, or until desired doneness.
- Remove the steak to a cutting board and tent it for 10 minutes to allow it to rest. Then cut it into thin slices against the grain.
- To assemble salads, pile the spinach on a large plate followed by carrots, mushrooms, green onions, edamame, and water chestnuts. Place some rice croutons on the side and cover the greens with the leftover dressing. Fan the slced steak out on top of the salad.