Asian Beef Filet Salad

A fresh and satisfying salad featuring juicy sliced beef filets layered over crisp vegetables and finished with a bright, savory ginger dressing.

Total Time:

Yield:

4 servings

1 pound beef filets, sliced 1 inch thick

Cracked black pepper

Salt

1 tablespoon cooking oil

8 cups mixed baby greens

1 7-ounce jar pickled whole baby corn, drained and cut into 1-inch pieces

2 cups sugar snap pea pods, cut in half

1 8-ounce can sliced water chestnuts, drained

4 green whole onions, sliced

Chinese rice noodles, cooked (optional)

Lightly sprinkle both sides of filets with cracked pepper and salt; rub into meat.
In a skillet heat oil over medium-high heat. Add filets; reduce heat to medium. Cook for 6 minutes per side for medium doneness. (Or grill on an uncovered grill over medium-high heat for 6 minutes per side.) Let stand 5 minutes before slicing.
Divide greens between 4 dinner plates. Arrange baby corn, pea pods, water chestnuts, green onions and sliced filets over greens. If desired, sprinkle with rice noodles. Serve with Ginger Dressing.

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