Thursday, May 26, 2011

Asian steak salad 牛排沙拉

Today the high temperature continues. Cooking makes the kitchen and the house so hot. I felt I was going to melt. A quick salad for dinner is good. I love a colorful salad, a treat to the eyes and the stomach. Summer time is also the BBQ season. We grilled up some steak to toss in the salad. This made my husband happy, because he's not satisfied with just salad.

  • 2 tablespoons ginger, finely minced
  • 2 cloves garlic, finely minced
  • 1 tablespoon brown sugar
  • ½ cup mint, chopped
  • ¼ cup white wine vinegar
  • 2 tablespoons rice wine vinegar
  • ½ cup olive oil
  • 2 tablespoons sesame oil

1. In a small mixing bowl, combine the ginger, garlic, sugar, mint, and vinegars and then slowly whisk in the oils. Season with salt and pepper and set aside.
2. Grill steak to desired doneness. Slice across the grain into strips, about 1 lb.
3. Toss together baby spinach (green), peeled carrots (orange), cherry tomatoes (red) and sliced yellow pepper (yellow).
4. Serve the dressed vegetables topped with steak strips.

I also made whole wheat dinner rolls from a commercial ready-mix. Just follow the instructions on the box.

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