This salad is SO GOOD. I hate that I always forget about it. On the other hand though, it makes it really great when we DO have it.
1 1/2 pounds beef flank steak (I used Elk that my hubby got...it was great!)
TBS each: vegetable oil, soy sauce, rice wine vinegar (I just used
"Rice Vinegar" I don't know if it's the same thing or not, but it tasted
1/2 cup water
1 cup each: thinly sliced celery and shredded red cabbage
4 green onions, sliced
1 package (3 oz) beef flavor Ramen noodles (omit if gluten-free as I did in the picture)
1 tsp sugar (or agave)
1 tsp each: instant beef bouillon and garlic powder
1 head romain, torn into bite-size pieces
1/2 cup slivered almonds
2 TBS toasted sesame seeds*
Ginger dressing (recipe follows)
freeze flank steak by placing in freezer two hours prior to preparation
time (this isn't a MUST-it is only to make it easier to cut, I didn't
do it today and was just fine). Make marinade by combining water, oil,
soy sauce, vinegar, sugar, bouillon granules, and garlic powder; mix
well. Stir in beef flavor packet from soup mix. Slice steak diagonally
across the grain into 1/4 inch thick slices; cut slices crosswise into 1
1/2 inch strips. Place beef and marinade in plastic zip-loc bag,
turning occasionally. Marinate for at least 30 minutes. Prepare Ginger
dressing. Drain beef; heat large non-stick frying pan over medium-high
heat until hot. Stir-fry beef, 1/2 at a time, 5 to 6 minutes or until
brown. Remove beef from pan after each batch is cooked. Drain beef, add
Ginger Dressing and toss with lettuce, celery, cabbage, almonds, and
broken ramen noodle. Place in serving bowl. Sprinkle with sesame seeds.
Makes 6 servings.
*To toast sesame seeds, heat sesame
seeds in small pan over medium heat until golden, stirring constantly.
Remove from heat and pour into small dish to prevent further browning.
1/4 cup sugar (or agave)
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1/4 tsp ground ginger (this is in the spice section in the store)
1/4 tsp pepper
1 tsp salt
Combine sugar, oil, salt, vinegar, ginger, and pepper in small bowl, whisk until blended. Yield: about 2/3 cup.