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Recipe

Steak and Napa Cabbage Salad with Miso Dressing

Servings: 4

The crunch of cabbage and the zing of ginger punch up the feel and flavor of this bright main-course salad. Try the versatile dressing on chicken, fish, and grilled vegetables.

Ingredients

  • 1/2 cup white or yellow miso
  • 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 (optional)

Nutritional Information

  • Calories (kcal) : 500
  • Fat Calories (kcal): 290
  • Fat (g): 33
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 19
  • Cholesterol (mg): 60
  • Sodium (mg): 1280
  • Carbohydrates (g): 19
  • Fiber (g): 4
  • Sugar (g): 8
  • Protein (g): 31

Preparation

  • 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.

Reviews

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Reviews (2 reviews)

  • indveroff | 05/05/2019

    We thought this was great! We used a 1.5 pound sirloin steak and an entire head of Napa cabbage (once outer leaves were removed); we had 8 cups, shredded. Still served 4 - it's that good.

  • Megann | 04/08/2019

    This was good! I will most likely make it again. I loved the miso dressing.

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