Mongolian Beef Salad with Ginger Vinaigrette is a boldly flavorful mix of cool, crunchy, fresh lettuce, with quick stir-fried beef (lightened up for this recipe) and warm tones of ginger. The warm beef on the lettuce is an excited combination making an ample main dish salad.
Course Main Course
Keyword ginger vinaigrette, mongolian beef salad
Prep Time 15minutes
Cook Time 13minutes
Total Time 30minutes
Servings 4large main dish salads
Author Toni Dash
8cupsRomaine Lettuce Hearts, cut into 1-inch lengths
1teaspoonTamari(or regular soy sauce if not gluten-free)
1medium Shallot, peeled
Ingredients for Mongolian Beef:
2teaspoonsplus 3 tablespoons Vegetable Oil
1tablespoondiced Garlic Cloves
1teaspoondiced peeled Ginger root
¼cupTamari(or regular soy sauce if not gluten-free)
2tablespoonsgluten-free Hoisin Sauce
3medium Scallions(green onions), sliced into 1-inch lengths (plus extra thin slices of the green portion for garnish)
Optional garnish: sesame seeds
Cut the flank steak horizontally and on the diagonal into 1/4-inch thick slices.
Put the cornstarch into a gallon size zipper plastic bag. Add the beef slices, seal and shake to fully coat. Allow to sit for 10 minutes (the beef will absorb much of the cornstarch).
While the beef is resting, make the Ginger Vinaigrette by adding all the vinaigrette ingredients to a blender, food processor or mini chopper and process until fully combined and smooth. Pour into a bowl or jar and set aside.
Prepare the Mongolian Beef: In a medium sauce pan over medium-high heat, heat the 2 teaspoons of vegetable oil. Add the garlic and ginger; sauté to for 2 minutes. Add the tamari, water, hoisin sauce and brown sugar. Reduce heat to medium and allow to come to a simmer stirring often. Simmer for 3-4 minutes, stirring often. Remove from heat.
In a non-stick wok or large skillet, heat the remaining 3 tablespoons of oil. Remove the beef from the cornstarch, shaking off any excess in the bag. Add to the wok/skillet and brown for 3-4 minutes stirring constantly.
Add the sauce and the scallions. Bring to a simmer and allow to cook for 2-3 minutes, stirring often to coat and prevent any burning. Remove from heat.
Put 2 cups of the lettuce in each of 4 large individual bowls or plates, dress with the ginger vinaigrette (you may have some left over to use on other salads). Divide the stir fried beef evenly between the four servings, garnish with scallion greens and sesame seeds (if desired) and serve.