Beef Salad with Asparagus and Broccoli
|Flank steak||1 Small|
|Fresh asparagus||4 Cup (64 tbs), diagonally sliced into 2-inch pieces|
|Broccoli||1 Bunch (100 gm), cut into bite-size florets|
|For ginger dressing|
|Light soy sauce||1⁄3 Cup (5.33 tbs)|
|White vinegar||1⁄4 Cup (4 tbs)|
|Sesame oil||3 Tablespoon|
|Fresh ginger piece||1 1⁄2 Inch, peeled and grated|
|Freshly ground white pepper||To Taste|
Broil or pan-fry flank steak according to basic recipe to desired doneness.
Cool and slice.
Bring large pot of salted water to rapid boil.
Add asparagus and blanch 30 seconds.
Remove with slotted spoon of strainer and set aside to cool.
Add broccoli to same water and blanch 30 seconds.
Drain well and let cool.
For dressing: Combine all ingredients in small bowl.
When ready to serve, toss beef slices with dressing.
Add vegetables and toss.