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Ingredientes
- 1 x (20-oz) flank steak or possibly London broil cut Salt and freshly grnd black pepper
- 1/4 c. peanut oil
- 1 sm head Napa cabbage or possibly romaine lettuce, no more than 1 lb.
- 1 bn watercress
- 3 x scallions
- 1 lrg red bell pepper
- 4 ounce shiitake mushrooms, as large as possible
- 1/3 c. packed cilantro leaves
- 1 x 2 inch piece fresh ginger
- 1 lrg clove garlic
- 1 x lime
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. Asian fish sauce or possibly soy sauce
- 1 Tbsp. toasted sesame oil Cayenne pepper to taste
Direcciones
- Turn on gas grill or possibly put cast-iron skillet over high heat on stove. Season steak with salt and pepper and brush with 1 Tbsp. peanut oil. Grill (or possibly pan fry, covered) for 5 min on each side for medium rare. Remove to cutting board.
- Meanwhile, trim cabbage and cut crosswise into strips 3/8 to 1/2 inch wide.
- Put into salad spinner. Trim bottom inch of watercress stems. Halve rest of the watercress crosswise and add in to cabbage. Fill salad spinner with water, drain and spin dry. Wrap cabbage and watercress in towels to remove excess moisture.
- Trim scallions and cut green and white parts thinly, crosswise. Cut top off bell pepper. Stand it upright and cut down inside the four walls, separating them from center core and seeds. Then cut walls into thin strips. Remove and throw away stems from the mushrooms and thinly slice caps. Coarsely chop cilantro.
- Put the scallions, bell pepper, mushrooms and cilantro in a large serving bowl.
- Peel and halve ginger. Peel garlic. With motor running, drop ginger and garlic down chute of a food processor and puree. Stop motor and scrape down sides of bowl with rubber spatula. Juice lime. Add in lime juice, vinegar, fish sauce, sesame oil, remaining peanut oil and cayenne and salt to taste. Turn on processor and mix till dressing is combined.
- Cut the steak in half with the grain. Then cut each half on diagonal against grain into 1/4 inch-thick slices about 2 inches long. Add in meat and juices to vegetables. Add in dressing and toss well.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 474g | |
| Calories 624 | |
| Calories from Fat 486 | 78% |
| Total Fat 55.02g | 69% |
| Saturated Fat 9.23g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2803mg | 117% |
| Potassium 987mg | 28% |
| Total Carbs 27.71g | 7% |
| Dietary Fiber 9.7g | 32% |
| Sugars 9.42g | 6% |
| Protein 8.4g | 13% |
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