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The Whole Foods Kosher kitchen

Asian Beef Shiitaki Napa Cabbage Salad Recipe

Posted on 17th of January, 2013 by Lévana

Asian Beef Shiitaki Napa Cabbage Salad Recipe

My children make this dish quite often for Shabbos, and I always see it there with pleasure, like today, perfectly executed from my first cookbook, Levana’s Table: Kosher Cooking for Everyone. I’m so proud of my very first cookbook, which is displayed and extensively used in so many homes.

This is a fabulous cold dish, overlaid with the very best of Asian Flavors, terrific served as is or on a bed of soba or cellophane noodles. You will love to see a little sliced beef go such a long way. Even if you don’t usually like rare beef, don’t cook this beyond medium rare; you will end up with tough meat and an uninspired dish. I love to use London broil, as it’s lean, tender and free of sinew and fat. if you happen to have a nice piece of leftover cooked roast on hand, it will do very nicely, just cut it in thin small slices (in this case, no broiling)

Makes 8 first course servings, or 4 main course servings.


2 tablespoons olive oil
1 medium Napa cabbage, about 3 pounds, sliced thin
1 pound shiitaki mushrooms, caps only, sliced
one 2-pound London broil (flank steak)

4 scallions, sliced very thin
2 large garlic cloves, minced
2-3 tablespoons minced cilantro
1-inch piece fresh ginger, minced or grated
3 tablespoons toasted sesame oil
¼ cup mirin (health food stores) or dry sherry (liquor stores)
3 tablespoons soy sauce or to taste
2 tablespoons bottled hot sauce

Garnish:  ½ cup roasted peanuts or cashews, optional

Preheat the broiler. Heat the oil in a large skillet. Add the cabbage and saute until wilted (it will greatly reduce). Remove the cabbage, add a few more drops of oil to the skillet if necessary and add the shiitaki mushrooms. Sauté until all liquids evaporate. Meanwhile broil the meat until medium rare, about 5 minutes on each side. Let cool and cut in very thin slices. In a bowl, mix the cabbage with the mushrooms and the meat.
Mix all marinade ingredients and add to the beef mixture. Marinate up to eight hours and transfer to a platter (no problem if you dont have time to marinate, just toss everything together). Sprinkle the nuts on the dish, if using, just before serving.

Filed under: Asian Recipes, Beef Recipes, Cabbage recipes, Recipes, Salad Recipes, Shitaki Recipes

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