Mongolian Beef Salad With Ginger-Lime Vinaigrette Recipe
Prep Time:
1 hour, 20 minutes
Cook Time:
8 minutes
Servings:
4 servings
Ingredients
  • ‌
  • 1 pound flank steak
  • 2 teaspoons baking soda
  • 1 tablespoon canola oil
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon cornstarch
  • ¼ cup water
  • ¼ cup soy sauce
  • ⅓ cup hoisin sauce
  • 1 tablespoon minced fresh ginger
  • 3 cloves garlic, minced
  • 2 teaspoons sesame seeds
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh cracked black pepper
  • ¼ cup toasted sesame oil
  • Juice of 1 lime
  • 1 teaspoon lime zest
  • 1 teaspoon Dijon
  • 1 teaspoon honey
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons minced fresh cilantro
  • ¼ teaspoon salt
  • 2-3 romaine hearts, cored and chopped
  • ½ cup shredded purple cabbage
  • 1 cup matchstick-cut carrots
  • ½ cup cooked edamame beans
  • ⅓ cup cornstarch
  • 3 tablespoons canola oil, plus more as needed
  • ¾ cup chopped scallions
Directions
  1. Cut flank steak into thin slices across the grain.
  2. Cut each steak slice in half to make bite-size pieces.
  3. Prepare the marinated steak: Add the steak, baking soda, canola oil, soy sauce, and wine to a medium-sized bowl. Using tongs, incorporate the marinade into the meat. Refrigerate for 1 hour.
  4. Prepare the sauce: Add cornstarch and water to a small bowl and whisk together.
  5. Add soy sauce, hoisin sauce, ginger, garlic, sesame seeds, salt, and pepper. Whisk to combine and set aside.
  6. Prepare the vinaigrette: Add sesame oil, lime juice and zest, Dijon mustard, honey, ginger, cilantro, and salt to a small bowl. Whisk to combine and set aside.
  7. Assemble the salad: Arrange romaine lettuce, cabbage, carrots, and edamame on a large platter.
  8. Prepare the stir-fry: Dredge the marinated steak in cornstarch.
  9. Add oil to a wok over high heat.
  10. Working in batches, sear the beef on both sides until browned. Set aside.
  11. Reduce heat to medium-high. Add sauce to wok and cook for 1 minute.
  12. Return the beef to the wok, add scallions, and cook for 2 minutes until sauce has reduced.
  13. Top the salad with beef and vinaigrette, and serve.