Asian Beef Shiitake Nappa Cabbage Salad Recipe
Nappa cabbage plays a much larger role than it usually does a salad.
In this dish, nappa cabbage 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 served there with pleasure, 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.
Beef, shiitake and nappa cabbage: Hello, how can you miss?
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:
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 as well; just cut it in thin small slices (in this case, no broiling).
Ingredients
- 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)
Marinade:
- 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 (use pumpkin seeds if you can't have nuts)
Instructions
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.
Wow! It looks like so delicious. I am very interested in Asian dishes and Beef Shiitaki dish is my favorite. I am thankful to you for sharing this simple and easy recipe. I will try.