Best Gingered Steak And Napa Cabbage Salad Recipes

Ginger-Maple Steak with Napa Cabbage and Grilled Onions image

Provided by Food Network

Time 35m

Yield 8 servings

Number Of Ingredients 11

1/2 cup reduced-sodium soy sauce
1/3 cup pure maple syrup
1/4 cup lemon juice
2 tablespoons minced fresh ginger
1 tablespoon sesame oil
1 1/2 teaspoons minced fresh garlic
1 1/2 teaspoons chile-garlic paste
2 (10-ounce) boneless beef top loin (strip) steaks, cut 1-inch thick
1/4 teaspoon pepper
1 large red onion, cut into 1/2-inch thick slices
4 cups thinly sliced napa cabbage

Steps:

Whisk marinade ingredients in medium bowl. Place beef steaks and 1/2 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining marinade for dressing.
Preheat charcoal grill to medium heat.
Remove steaks from marinade; discard marinade. Sprinkle steaks with pepper. Place steaks in center of grill over medium, ash-covered coals; arrange onion around steaks.
Grill steaks, uncovered, 15 to 18 minutes for medium-rare to medium doneness, turning occasionally. Grill onions 15 to 20 minutes or until tender, turning occasionally.
Carve steaks into slices. Cut onion slices into quarters. Toss cabbage, onion and 2 tablespoons reserved dressing in large bowl. Arrange beef on cabbage mixture. Drizzle with some of the dressing. Pass remaining dressing.

Chinese Napa Cabbage Salad With Grilled Flank Steak image

Provided by CookinCowgirl

Time 40m

Yield 6 serving(s)

Number Of Ingredients 23

2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
2 limes, juice of
1 teaspoon ground ginger powder
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 lb flank steak
1/4 cup canola oil
2 tablespoons rice wine vinegar
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon fish sauce
2 teaspoons crushed red pepper flakes or 1 teaspoon Tabasco sauce
1 (8 ounce) package rice vermicelli
1 head napa cabbage, washed and thinly sliced
1 cucumber, peeled seeded, and chopped
1 red bell pepper, washed, seeded and cut into thin strips
3 scallions, washed and cut into strips
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh cilantro

Steps:

Marinate the flank steak in a plastic bag and refrigerate for 2 hours.
Prepare the dressing in a blender and refrigerate it.
Toast the sesame seeds in a small skillet until light brown.
Grill the flank steak on a high heat 3-4 minutes each side, discarding the marinade.
The flank steak will be medium rare, but the dressing will finish "cooking" it.
Place the steak on a plate and let it rest for 10 minutes. Boil the vermicelli in salted water according to package directions.
Rinse the pasta in cold water and drain.
Thinly slice the flank steak against the grain.
In a large salad bowl toss all the ingredients together and refrigerate for an hour or more, then serve it.

Nutrition Facts : Calories 470.2, Fat 24.8, SaturatedFat 4.7, Cholesterol 51.4, Sodium 1161.3, Carbohydrate 41.6, Fiber 2.5, Sugar 5.1, Protein 20.2

Napa Cabbage Salad with Peanuts and Ginger image

Yield serves 4 as a starter

Number Of Ingredients 10

2 tablespoons rice-wine vinegar (unseasoned)
1 tablespoon Dijon mustard
1 tablespoon grated peeled fresh ginger
3 tablespoons vegetable oil, such as safflower
1 teaspoon toasted sesame oil
Coarse salt and freshly ground pepper
1/2 head napa cabbage (1/2 pound), cored and cut into bite-size pieces
1 red bell pepper, ribs and seeds removed, thinly sliced
1/4 cup coarsely chopped cilantro, plus sprigs for garnish
1/4 cup coarsely chopped roasted unsalted peanuts

Steps:

In a small bowl, whisk together vinegar, mustard, ginger, and both oils until dressing is smooth and combined. Season with salt and pepper.
In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve immediately, garnished with cilantro sprigs.

Ginger Garlic Steak and Noodle Salad image

Provided by Katie Lee Biegel

Categories main-dish

Time 6h

Yield 6 to 8 servings

Number Of Ingredients 30

1/4 cup avocado or vegetable oil
1/4 cup low-sodium soy sauce
1/4 cup dark brown sugar
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 tablespoon toasted sesame oil
1 pound skirt steak
Kosher salt and freshly ground black pepper
1 lime
4 ounces udon noodles (see Cook's Note)
1/2 cup avocado oil or vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
2 teaspoons sesame oil
1 teaspoon grated garlic
1 teaspoon grated fresh ginger
1 teaspoon kosher salt
Juice of 1 1/2 limes
2 cups finely shredded napa cabbage
1 bunch Tuscan kale, stemmed and finely shredded
1 cup carrot ribbons
1 cup whole fresh cilantro leaves
1/2 cup whole fresh mint leaves
4 scallions, thinly sliced
1 Fresno or jalapeño chile, sliced into thin rings
1 cup thinly sliced mango
1/2 cup chopped roasted, salted peanuts
Lime wedges, for serving

Steps:

For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
For the salad: Cook the udon noodles according to the package instructions.
In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad.
Divide the salad and steak among plates. Serve with lime wedges.