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Categories:
Salad Asian pear garlic tamari gochuchgang ginger brown sugar sesame oil shortrib tomatoes beans corn red onion Asian avocado watercress radicchio frisee cilantro basil sesame seeds dressing extra-virgin olive oil rice wine vinegar carrots ginger lime juice honey sesame oil kosher salt
Viewed: 38 - Published at: 7 years agoIngredients
- Salad
- 2 tablespoons asian pear, grated
- 9 grams garlic, minced
- 67 grams tamari
- 37 grams gochuchgang
- 22 grams ginger, minced
- 17.5 grams brown sugar
- 24 grams sesame oil
- 1 pound boneless shortrib, we suggest 2" thick
- 16 cherry tomatoes, halved
- 1 pound yellow wax beans
- 1 ear corn
- 1/4 cup red onion, julienned
- 1 asian pair, sliced 1/8 inch thick
- 1 avocado
- 4 ounces watercress
- 4 ounces radicchio
- 4 ounces frisee
- 12 cilantro sprigs
- 20 thai basil leaves
- 2 tablespoons sesame seeds, toasted
- Dressing
- 1/3 cup extra virgin olive oil
- 1/3 cup rice wine vinegar
- 1/4 cup carrots, grated
- 2 tablespoons ginger, peeled and minced
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 1 teaspoon kosher salt
Method
- Mix asian pear, garlic, tamari, gochuchgang, ginger, brown sugar, sesame oil together to make marinade.
- Slice the shortrib, against the grain into 1/8th inch thick pieces. If shortrib isn't easy to slice, wrap and put in the freezer for 30 minutes to firm up the meat.
- Rub marinade into the sliced shortrib. Any extra unused marinade will keep in the fridge for 4 days, or will freeze nicely. Marinate beef for 1-12 hours.
- Toss wax beans in extra virgin olive oil, salt and pepper and grill for 30 seconds.
- Lightly grill corn and slice kernels off.
- Soak red onion and radishes in ice water for 5 minutes.
- Place the shortrib slices on a hot grill or grill pan and grill for 30-45 seconds on each side. Set the meat aside.
- Whisk olive oil, rice wine vinegar, grated carrots, ginger, lime juice, honey, sesame oil and salt in a bowl.
- In a large serving bowl, add the watercress, radicchio and frisee. Pour 1/4 cup of ginger-carrot dressing around the inside of the bowl. Season with a teaspoon salt and 6 grinds of fresh black pepper. Gently toss the greens with the dressing.
- Add the tomatoes, grilled beans, grilled corn, red onion, radishes, Asian pear, 1/2 teaspoon salt, 2-3 tablespoons carrot-ginger dressing and gently toss, divide on the 4 plates.
- Place 4-5 slices of the shortrib on top and garnish with 1/4 of sliced avocado, 4 cilantro sprigs, 5 thai basil leaves and toasted sesame seeds.
