This dish makes nappa cabbage play a much larger role than it usually does a salad. Here it gets equal time with the beef and makes a wonderful main course. My children make this beef nappa cabbage salad 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).
- 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
- 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.