Gingered-Beef Salad

Ingredients

For the dressing:

• 8 tablespoons peanut oil
• 8 tablespoons rice-wine vinegar
• 2 medium cloves garlic, minced
• 1 4-inch piece ginger, peeled and minced
• 2 teaspoons sugar
• 2 teaspoon soy sauce
• 1 ½ pounds flank steak
• Freshly ground white pepper to taste

For the salad:

• ½ head iceberg lettuce, shredded
• 3 ½ ounces mung-bean sprouts
• 2 scallions, cut across into 1/4-inch slices
• 1 bunch cilantro, coarsely chopped
• 16 wonton wrappers, cut in half, fried until golden brown and crushed lightly

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    937 calories; 43 grams fat; 10 grams saturated fat; 18 grams monounsaturated fat; 10 grams polyunsaturated fat; 82 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 50 grams protein; 127 milligrams cholesterol; 987 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four to five servings

Preparation

1. To make the dressing, whisk together the dressing ingredients; marinate the steak in half of the dressing, seasoning with white pepper to taste, 4 hours or overnight.
2. To make the salad, prepare a charcoal grill or preheat a broiler. Combine the lettuce, sprouts, scallions, cilantro and wonton wrappers. Toss with 6 tablespoons of the reserved dressing.
3. Grill the steak until medium rare, about 4 to 5 minutes per side. Remove and let sit for a minute or so. Cut across the grain into thin slices and serve on a bed of salad drizzled with remaining dressing.