Chinese-Inspired Tiger Salad with Beef

Ingredients

Here are the following ingredients:

Chili-Garlic Beef

• ¼ cup (60 mL) canola oil
• 5 lb (2.2 kg) Ground Beef (Medium)
• 1 tbsp (15 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• ¾ cup (175 mL) rice wine vinegar
• ¼ cup (60 mL) minced garlic
• ¼ cup (60 mL) minced ginger
• ⅓ cup (75 mL) dark soy sauce
• 3 tbsp (45 mL) granulated sugar
• 3 tbsp (45 mL) chili-garlic paste

Tiger Salad

• 2 lb (1 kg) shredded napa cabbage, about 16 cups (4 L)
• 10 oz (300 g) julienned carrot, about 4 cups (1 L)
• 1 lb (500 g) julienned cucumber, about 4 cups (1 L)
• 1 lb (500 g) julienned red bell pepper, about 4 cups (1 L)
• 6 oz (175 g) roughly chopped fresh cilantro, about 4 cups (1 L)
• 10 oz (300 g) thinly sliced snow peas, about 4 cups (1 L)
• 10 oz (300 g) chopped toasted almonds, about 2 cups (500 mL)

Sesame-Soy Dressing

• ⅓ cup (75 mL) rice wine vinegar
• ⅓ cup (75 mL) soy sauce
• 3 tbsp (45 mL) honey
• 1 cup (250 mL) canola oil
• ½ cup (125 mL) sesame oil
• ½ oz (15 g) toasted sesame seeds, about 2 tbsp (30 mL)

Service

• 1 cup (250 mL) sliced green onion
• 5 oz (150 g) chopped toasted almonds, about 1 cup (250 mL)
• 16 thinly sliced red chilies
• 10 g toasted sesame seeds, about 4 tsp (20 mL)
• 16 lime wedges

Preparation

1. Chili-Garlic Beef: Heat oil in large skillet set over medium-high heat. Cook ground beef until browned. Drain off fat. Season with salt and pepper.
2. Add rice wine vinegar, garlic, ginger, dark soy sauce, sugar and chili paste; cook until heated through and slightly reduced. Cool, cover and refrigerate.
3. Tiger Salad: Toss cabbage with carrot, cucumber, red pepper, cilantro, snow peas and almonds. Cover and refrigerate.
4. Sesame-Soy Dressing: Whisk rice wine vinegar, soy sauce and honey until combined. Slowly whisk in canola oil and sesame oil until emulsified. Stir in sesame seeds. Cover and refrigerate.

Service

1. Warm ¾ cup (175 mL) Chili-Garlic Beef in skillet until heated through. Add a splash of water to loosen, if needed.
2. Toss 2 cups (500 mL) Tiger Salad with 2 tbsp (30 mL) Sesame-Soy Dressing.
3. Plate salad and top with warm beef. Garnish with 1 tbsp (15 mL) EACH green onion and chopped almonds, 1 thinly sliced chili and ¼ tsp (1 mL) sesame seeds. Serve with lime wedge.

Beef Cuts