1/4 cup plus 1 Tbs. avocado oil or other neutral vegetable oil
1/4 cup seasoned rice vinegar
1 1-1/2-inch piece fresh ginger, peeled and sliced into rounds
1 Tbs. Asian sesame oil
1 lb. beef sirloin steak tips
Kosher salt and freshly ground black pepper
1/2 small head napa cabbage, shredded (6 loosely packed cups)
2 cups daikon radish, peeled and cut into matchsticks
1 large red bell pepper, cored, seeded, and cut lengthwise into 1/8-inch-wide strips,
then in half crosswise
3 scallions, trimmed and thinly sliced, whites and greens separated
1 Tbs. black sesame seeds (optiontional)
Instructions
In a blender, combine the miso, 1/4 cup of the
avocado oil, the vinegar, ginger, and sesame
oil. Purée until smooth.
Season the beef all over with 1 tsp. salt and
1/8 tsp. pepper.
Heat the remaining 1 Tbs. avocado oil in a 10-
inch skillet, preferably cast iron, over high
heat. Add the sirloin, and brown on all sides,
about 6 minutes total for medium rare. Transfer
to a cutting board.
In a large bowl, toss the cabbage, radish, bell
pepper, and scallion whites with three-fourths
of the dressing. arrange the salad on a platter
or divide among 4 plates. Thinly slice the beef
on the bias and against the grain, and arrange
on top of the salad. Top with the scallion
greens and sesame seeds, if using, and pass the
remaining dressing at the table.
Originally Submitted
4/3/2019
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