Serves 6
Grilled Beef
- 1 900gram flat-iron steak
- 110 grams ginger, sliced and roughly chopped
- 4 green onions, sliced and roughly chopped
- 2 tablespoons canola oil cup soy sauce
- 1 tablespoon sesame oil
Sweet Soy
- 1(1-inch / 2.5cm-square) piece ginger
- 1/2 cup soy sauce
- cup brown sugar
Oriental Vinaigrette
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon powdered sugar (5ml)
- 2 teaspoons grated ginger (10ml)
- 1/4 cup canola oil (60ml)
- 1 tablespoon sesame oil (20ml)
Crispy Wonton
- 3 quarts oil (3 litres)
- 1/2 package wonton skins, julienned
Asian Microgreen Salad
- 3 tablespoons canola oil (60ml)
- 2 cups sliced shiitake mushrooms (500ml)
- 4 ounces Asian Microgreens (110g) – An Asian Microgreens mix consists of:
- 3 ½ ounces Tokyo Bekana (100g)
- 2 ½ ounces red pac choi (70g)
- ½ ounces radish (Hong Vit or China Rose) (15g)
- ½ ounce amaranth (15g)
- 1/4 cup Sweet Soy (recipe above)
- 1 (2.2-ounce / 62g) package daikon sprouts or micro daikon
- 1 ounce/28g micro cilantro
- 1/4 cup Oriental Vinaigrette (60ml)
To make the beef
- Toss all the beef ingredients into a bowl and rub into the steak. Let marinate for 1 hour before cooking and work on the rest of the recipe while waiting.
- Grill the steak over a hot broiler until rare, about 2 minutes per side. Let rest for about 5 minutes.
To make the sweet soy
Place all ingredients in a medium pot and bring to a simmer for 5 minutes, and then strain and chill.
To make the vinaigrette
- Place the soy sauce, vinegar, powdered sugar, and ginger together in a bowl. Add the oils in a slow, steady stream while whisking constantly to incorporate.
- Place all ingredients together in a small pot and bring to simmer. Let sit for 5 minutes and strain; set aside.
To make the wontons
- Heat the oil in a pot large enough to contain the oil when it boils up during frying. Heat the oil to 160 degrees C.
- Separate wontons into individual strips and fry until golden brown in small batches, about 2 minutes.
- When the oil stops bubbling, the wontons are done. Transfer to a paper towel-lined plate to drain.
To make the salad
- Heat the canola oil in a large skillet. Add the mushrooms and sauté until softened and beginning to brown.
- Add some Sweet Soy and let caramelize on the mushrooms.
- Transfer mushrooms to plate and let cool. Reserve remaining sweet soy to drizzle over the steak.
- In a large bowl, toss together the mushrooms with the remaining salad ingredients and the vinaigrette.
To plate, slice the steak into paper-thin slices and fan out on the centre of plate. Divide the tossed salad among the plates. Drizzle Sweet Soy over the steak and serve.
Recipes from “Microgreens” by Eric Franks and Jasmine Richardson. Reprinted with permission of Gibbs Smith. www.gibbs-smith.com
