+
0 (0)

Categories: Healthy eating, Salads

Gingergrass' shaking beef salad

Gingergrass' shaking beef salad
Los Angeles Times

Although Southern California menus are filled with salad options year-round, chefs often find renewed inspiration as warm weather arrives. Readers of our Culinary SOS column, which brings requested restaurant recipes into The Times' test kitchen for adaptation to home kitchens, ... Read more

Total time: 35 minutes, plus marinating time | Serves 2
Note: From Gingergrass in Silver Lake. This makes slightly more dressing than is needed for the recipe; it will keep refrigerated for 1 week.

Dressing

  • 1 teaspoon minced garlic
  • 1 teaspoon ginger powder
  • 1 teaspoon sugar
  • 1/8 cup distilled white vinegar
  • 1/4 cup soy sauce
  • 1/4 cup grapeseed oil
  • Pinch of freshly ground black pepper

Step 1In a medium bowl, whisk together the garlic, ginger powder, sugar, vinegar, soy sauce, grapeseed oil and black pepper. Set aside. Makes slightly more than one-half cup.

Salad and assembly

  • 8 ounces filet mignon, cut into 1-inch cubes
  • 1 1/2 tablespoons plus 1 1/2 teaspoons minced garlic, divided
  • 1 1/2 teaspoons fish sauce
  • 1 1/2 teaspoons soy sauce
  • 1/2 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 tablespoons diced yellow onions
  • 1 tablespoon oyster sauce
  • 1/2 bunch watercress, washed and dried
  • 1/8 cup thinly sliced red onion
  • Scant 1 tablespoon dressing
  • 3 green onions, chopped

Step 1In a nonreactive container, toss the beef with 1 1/2 teaspoons of the minced garlic, the fish sauce, soy sauce and sugar. Cover and refrigerate at least 2 hours, or up to overnight.

Step 2Heat a large saute pan or wok over high heat and add the oil. Add the beef and sear until browned on all sides, then remove and drain on paper towels.

Step 3Add the remaining 1 1/2 tablespoons minced garlic and diced onions and saute for 30 seconds, until aromatic.

Step 4Return the beef to the pan and add the oyster sauce, shaking the pan to distribute the flavors, then remove from the heat.

Step 5In a medium bowl, toss the watercress with the red onions and a scant tablespoon of the dressing (enough to just coat the greens). Arrange the salad on a plate and top with the cooked beef. Garnish with the chopped green onions; serve immediately.

Each serving:
379 calories; 26 grams protein; 9 grams carbohydrates; 1 gram fiber; 27 grams fat; 6 grams saturated fat; 71 mg. cholesterol; 969 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Healthy eating
Yellowtail with fennel sauce
Branzino in vegetable minestrone
Chipotle roasted salmon
Jicama canapes with avocado and crab salad