May 012013
 
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Japanese Salad with Beef and Noodles

 

 


Japanese Salad with Beef and Noodles is a full meal on its own. The star of the salad is the raw Ginger Dressing, which is punchy and delicious.

 

I used flavorful crunchy vegetables such as cabbage, green bell peppers, carrots and spinach which make for a colorful salad and top the veggies with some rice noodles. A nice piece of steak on the side rounds off this well-balanced meal.

 

 

 

 

 

JAPANESE SALAD WITH BEEF AND NOODLES

(Serves 4)

GINGER DRESSING (makes 1 cup)

Ingredients:

1/4 cup soy sauce (preferably low sodium)

Juice of half a lemon or lime

3 garlic cloves, peeled

3 inches fresh ginger, peeled

1 tsp Dijon mustard

2 tsp rice wine vinegar

 

Directions:

  1. Blend all dressing ingredients in a blender or food processor until smooth.
  2. Use immediately or refrigerate upto 3 days. Remember to allow the dressing to come to room temperature if it has been in the refrigerator.
  3. Drizzle on top of the noodle salad and steak (recipes below).

 

JAPANESE NOODLE SALAD

Ingredients:

100g dried rice noodles

100g baby spinach (raw)

200g white cabbage, shredded (raw)

2 carrots, shredded

1 green bell pepper, shredded

2 Tbsp soy sauce (preferably low sodium)

2 tsp toasted sesame oil

 

Directions:

  1. Prepare noodles according to packet instructions (usually they simply need to sit in boiled water for a few minutes). Remember to add some salt to the water and drain the noodles while they are still al dente.
  2. Toss the drained noodles with soy sauce and toasted sesame oil. Taste and adjust seasoning, if necessary.
  3. Toss the shredded carrots and green bell peppers into the noodles.
  4. On four individual plates, arrange the shredded white cabbage and baby spinach.
  5. Arrange the noodles on top of the cabbage and spinach base.

 

STEAK

Ingredients:

4 beef steaks (my preference is Rib Eye)

Salt, to taste

Ground Black pepper, to taste

A little oil

 

Directions:

  1. Wipe the inside of a skillet or griddle with a thin layer of cooking oil. Heat until very hot.
  2. Pat both sides of the steak with a paper-towel.
  3. Season the steak on both sides with salt and pepper.
  4. Cook the steaks to your preference.
  5. Slice (optional) and serve on the side of the Noodle Salad.

 

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