Warm Ginger Steak Salad

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 553.2
  • Total Fat: 26.7 g
  • Cholesterol: 113.5 mg
  • Sodium: 760.0 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 44.1 g

View full nutritional breakdown of Warm Ginger Steak Salad calories by ingredient
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Number of Servings: 2


    1 Tbs. peanut or canola oil
    9 oz. New York strip steak 1 inch thick
    Kosher salt and freshly ground black pepper
    2 large shallots, thinly sliced
    2 tsp. minced fresh ginger
    1 tsp. minced garlic
    1/4 cup dry sherry
    2 Tbs. soy sauce
    2 tsp. asian sesame oil
    8 cups losely packed salad greens
    1/2 small cucumber, peeled, seeded, and thinly sliced
    3/4 cup chow mein noodles


1) Heat the oil in a 10-inch heavy skillet oven medium-high heat until very hot bunt not smoking. Season the steak on both sides with 1/2 tsp salt and a scant 1/4 tsp. pepper. Put the steak in the hot oil and sear for 3 minutes. turn the steak and cook for another 2-3 minutes for rare or 4-minutes for medium rare (keep in mind that the steak will cook more later). Take the skillet off the heat, transfer the stead to a cutting board and cover losely with foil; let rest while you make the dressing.

2) Return the skillet to medium heat. Add the shallots and cook, stirring frequently, until lgihtly browned on the edges and slightly frizzled, about 3 minutes. Add the ginger and the garlic and cook until fragrant, about 1 min. Slide the skillet off the heat and let cool slightly. Stir in the sherry, soy sauce, and sesame oil.

3) Trim the fat from the side of the steak and cut the steak into thing (1/8 inch ) slices. Add the steak slices and any accumulated juices to the skillet; season with salt and pepper and stir until well coated. Toss the steak and liquid with the greens until well blended and slightly wilted. Top with the cucumber and chow mein noodles and serve immediately.

Number of Servings: 2

Recipe submitted by SparkPeople user BREEHARDY.

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