Shaking beef (or other) salad
Beef second courses
Adapted from Charles Phan's <em>The Slanted Door</em>. <br /> <br />The original recipe calls for filet mignon, red onion, scallions, watercress, and a soy-based stir-fry sauce. I've used Romaine in place of the watercress and a lot more of it to turn this more into an entrée salad. The warmth of the meat and vegetables will slightly soften the Romaine, but it won't get lost. <br /> <br />I've made several variations of this recipe, including one where I cleaned out the fridge: I passed half a pound of Brussels sprouts and a few carrots down the shredder of my food processor; I thinly sliced some shiitake mushrooms; I sliced a jalapeño, chopped some cilantro, and finely cut up a bunch of curly kale. So, I think you can really tailor this to what you have on hand. <br /> <br />I also really love this salad when the beef is replaced with cubes of tofu, coated lightly in cornstarch and pan-fried until golden. They stay crisp but also soak up the flavorful sauce. <br /> <br />Finally, the original recipe calls for a lime dipping sauce made with fresh lime, salt and pepper. When this dish becomes more of a salad, as here, the dipping sauce doesn't work as well, but a little bit of fresh lime to taste is nice. <br /> <br />
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