When you’re heading home from work, it’s easy to run by and pick up a carry out order of Chinese, Asian and Oriental foods. As convenient as it may be, it also has a draining effect on the ole’ wallet and next thing you know, it’s empty! What if I told you that I have perfected some recipes that you’ll not only find just as good (if not better) as restaurant dishes, but it’s also easier on the ole’ wallet and easy to make?
In this series of Asian dishes, I’m going to share some of our favorites. Other dishes include Shrimp Fried Rice, Beef with Broccoli and Snow Peas, Sesame Chicken, Cashew Chicken, Lettuce Wraps and Thai Basil Chicken. In any of these dishes, you can always swap out one meat for another to suit you’re own taste preference or what you have on hand.
So, to start this series off, I’m going to share my Asian Salad with marinated Beef Flank Steak. The base of this salad is Kale. Yep, Kale! I think it’s the new super food of salads. It is loaded with so many good nutrients and protein! Yep, Protein! Who would of thought. I love it. As I post the other recipes, I’ll come back and add the link to those too.
Here is how I make them.
Asian Salad with Marinated Beef Flank Steak
Let’s start by slicing and marinating the beef flank steak. I actually did not take a picture of the sliced meat until I put it inside the zip top bag, but to slice the steak, cut it across the grain. Cutting across the grain makes the fiber or strands of meat shorter, this will allow it to remain tender as we stir-fry this fairly quickly.
Tip: If you have time, put the flank steak in the freezer 30 minutes before slicing. I find it easier to slice because the outside is firm, but the inside is still soft.
In a zip top bag fitted over a drinking glass or tall bowl, mix together the soy sauce or tamari sauce with sherry, brown sugar and garlic. Mix together until the sugar is dissolved. Add the flank steak.
Close the zip top removing as much air as possible. Let stand in your refrigerator for at least 30 minutes. I have done this an hour ahead of time and it had a nice deeper flavor and honestly I prefer to let it stand as long as possible.
Kale is one of the healthiest greens you can eat. In one cup of raw kale, it has nearly 3 grams of protein, 2.5 grams of fiber, vitamins A, B, C and K, and omega-3 fatty acid. (Got the info from webmd.com) Aside from that, I love it’s taste and texture. That is what I use in my Asian salads as the base. Add some shredded red cabbage, shredded carrots, diced red bell pepper, sliced Almonds and Chinese noodles.
It’s important to have your salad tossed together BEFORE you stir fry the flank steak.
In a large skillet or wok over medium-high heat, add the meat and a little of the marinade. Stir-fry until the meat is cooked. This can happen in as fast as a couple minutes depending on how hot your burner is. You don’t want to overcook the meat or it will get dry and tough.
Top the salad with the cooked flank steak, drizzle on some Asian Salad Dressing and you have a meal fit for a Queen Regnant! However, if you’re like my husband, go ahead and use blue cheese dressing or one of your choice! Just saying…
I do have a favorite Asian Salad Dressing, click on the link for the recipe!
Do you have a great salad dressing you would like to share?
Here’s the printer friendly recipe.