Ingredients
Dressing
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 1 teaspoon minced peeled fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon minced red jalapeño chile
Salad
- 2 tablespoons oyster sauce
- 1 tablespoon medium-dry Sherry
- 2 teaspoons tamari soy sauce
- 2 garlic cloves, minced
- 1 teaspoon (packed) brown sugar
- 1 1/4 pounds New York steak, trimmed, cut into 2/3-inch cubes
- 2 bunches watercress, bottom 2 inches discarded, cut into 1-inch lengths
- 3 cups mizuna leaves, torn in half if very large (about 1 1/2 ounces)
- 2 cups (lightly packed) torn Bibb lettuce leaves (about 6 large)
- 1 cup Thai basil leaves, cut into 1/2-inch-wide strips
- 1/2 12-ounce English hothouse cucumber, halved lengthwise, sliced very thinly on diagonal
- 12 cherry tomatoes
- 2 tablespoons vegetable oil
- 1/2 medium-size red onion, cut into thin wedges
- 2 shallots, sliced into thin rounds
- 1/4 medium pineapple, peeled, cored, halved lengthwise, cut crosswise into 1/3-inch thick slices
Description
A Bright And Flavorful Dressing Zests Up Tender Steak And Greens In This Delicious Main-course Salad.
Bon Appetit Magazine
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