Ingredients:
1/2 cup hoisin sauce
2 tablespoons soy sauce
1/2 tablespoon minced fresh ginger
1 tablespoon red wine vinegar
2 tablespoons sugar
4 (4 ounce) New York strip steaks
3 tablespoons sesame oil
salt & freshly ground black pepper
1/4 cup olive oil
1 teaspoon minced lemongrass
1 teaspoon minced shallots
1 teaspoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon minced kaffir lime leaves
1/2 teaspoon sugar
1/2 teaspoon soy sauce
1/2 teaspoon Thai fish sauce
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 cup fresh bean sprouts
1/4 cup shredded radicchio
1/2 maui onions or 1/2 other sweet onion, cut into 1/2 inch thick rings
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
20 fresh mint leaves
20 fresh basil leaves
1/2 cup watercress leaves, chopped
1/2 cup shiitake mushrooms, stemmed and sliced
2 ounces chinese bean thread noodles
4 ounces mixed baby greens
2 tablespoons macadamia nuts, toasted and crushed
Directions:
—To make the marinade—.
In a shallow dish, combine all the marinade ingredients.
Add the steak strips and let sit at room temperature for 5 minutes.
In a large saute pan or skillet over high heat, heat the sesame oil and saute the steak for 5 minutes per side for medium rare.
Sprinkle with salt and pepper.
Using slotted spoon, transfer the steak to a plate and let rest for 10 minutes.
—To make the vinaigrette—.
In the same pan over high heat, heat the olive oil and saute the lemongrass, shallot, ginger, garlic, and lime leaves for about 10 seconds, or until lightly browned.
Stir in the remaining ingredients.
Set aside.
—To make the stir-fry—.
In a large saute pan or skillet over high heat, heat the olive oil and saute all of the ingredients except the noodles for 1 minute, tossing frequently.
Add the noodles and cook 1 minute.
Set aside.
—To serve—.
Slice the steak into 1-inch to 2-inch strips.
Divide the salad greens among 4 salad plates.
Divide the stir-fry sprout mixture over the greens, and then top with beef strips.
Drizzle vinaigrette around the salads and garnish with macadamia nuts.
Servings: 4
Time preparation: 25 min.
Time total: 50 min.