I’m not sure how I first got the idea for this salad. But once I did, it sounded really good. With the steak and ginger and soy, the lettuce and spinach mix, the mushrooms, and the bamboo shoots were obvious additions.
The steak was marinated in soy and ginger, which I think added to the flavor. I cooked the steak in the way I have come up with for salads: Take a chunk of sirloini and cut through it to make two thinner slices. Sear on both sides and then slice. This makes for steak that is more tender and not overcooked than slicing into smaller pieces first and then cooking the steak.
This was really good! Definitely one of my better salads!
Steak salad with ginger and soy
steak, sliced to give 2 thinner slices
2 tablespoons soy sauce
2 teaspoons grated ginger or ginger paste
vegetable oil
lettuce and spinach mix
mushrooms, sliced
bamboo shoots
3 tablespoons vegetable oil
1 tablespoon white vinegar
2 teaspoons soy sauce
1 teaspoons grated ginger or ginger paste
1 clove garlic, pressed
An hour or 2 before making the salad, mix the soy sauce and ginger in a small plastic bag, and put the steak in to marinate.
Arrange the lettuce and spinach mix, mushroom, and bamboo shoots on the plate.
Mix the oil, vinegar, soy sauce, ginger, and garlic for the vinaigrette.
Heat the oil in the pan to very hot. Put in the steak and sear for a couple of minutes on one side, turn over and sear on the other.
Remove the steak from the pan and let set for a minute or 2.
Spoon about two thirds of the vinaigrette over the salad.
Cut the steak into slices and place on the salad. Spoon the remaining vinaigrette over the steak.
Salads and Frittatas 