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Gingergrass' shaking beef salad

Time 35 minutes
Yields Serves 2
Gingergrass’ shaking beef salad

Dressing

1

In a medium bowl, whisk together the garlic, ginger powder, sugar, vinegar, soy sauce, grapeseed oil and black pepper. Set aside. Makes slightly more than one-half cup.

Salad and assembly

1

In a nonreactive container, toss the beef with 1 1/2 teaspoons of the minced garlic, the fish sauce, soy sauce and sugar. Cover and refrigerate at least 2 hours, or up to overnight.

2

Heat a large saute pan or wok over high heat and add the oil. Add the beef and sear until browned on all sides, then remove and drain on paper towels.

3

Add the remaining 1 1/2 tablespoons minced garlic and diced onions and saute for 30 seconds, until aromatic.

4

Return the beef to the pan and add the oyster sauce, shaking the pan to distribute the flavors, then remove from the heat.

5

In a medium bowl, toss the watercress with the red onions and a scant tablespoon of the dressing (enough to just coat the greens). Arrange the salad on a plate and top with the cooked beef. Garnish with the chopped green onions; serve immediately.

From Gingergrass in Silver Lake. This makes slightly more dressing than is needed for the recipe; it will keep refrigerated for 1 week.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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