by Gloria Kobrin, author of Kosher Cookbook - iPhone & iPad Touch Application
This beef salad has a distinctive Asian flavor.
About 1 1/2 pounds medium-rare roast beef
2 bunches green asparagus
2 heads broccoli
1 small head red cabbage
1 large red/yellow pepper
2 tablespoons pure sesame oil
2/3 cup light soy sauce
4 tablespoons white vinegar
4 garlic cloves-peeled
6 inches fresh ginger – peeled
2 teaspoons sugar
Large skillet with cover
Ginger grater/box grater
Small jar with cover
Large serving platter
Trim any fat from the roast beef and cut into 3x1 inch strips. Set aside.
Snap off ends of asparagus. Rinse well and cut spears diagonally into one inch pieces. Bring a small amount of water to boil in skillet. Add asparagus, cover pot and steam about two minutes. Asparagus pieces should be bright green and firm-tender. Remove asparagus pieces from water with slotted spoon and cover with ice until they cool. Set aside.
Cut off heads of broccoli. Separate them into florets. Rinse well. Bring small amount of water to boil in skillet. Add broccoli, cover and steam about four minutes until florets are bright green and crisp-tender. Remove florets from water with slotted spoon and run under cold water. Add to the asparagus.
Pour soy sauce, vinegar, sesame oil and sugar into jar. Mince garlic and ginger and add to mixture. Cover jar tightly and shake vigorously.
To assemble salad: Pour ½ the dressing over the roast beef and marinate 10 minutes. Shred the cabbage, rinse it thoroughly and dry well. Cover the serving platter with the shredded cabbage. Place marinated roast beef in the center of the platter. Arrange asparagus and broccoli around the outside of the beef. Wash, seed, and slice the pepper and arrange it attractively over the vegetables. Pour the remaining dressing over the vegetables. Serve salad at room temperature.
Yield: Serves 8
Recipes: Salad, Beef, Vegetables,Meat, Kosher