Title: Wolfgang Puck's Asian Beef Salad
Categories: Good, Morning, America
Yield: 4 Servings

3 lb Flank steak; trimmed (or
-lamb loin or four chicken
-breasts)
12 Sprigs cilantro or mint
-leaves

----------------------------------MARINADE----------------------------------
1 c Soy sauce
1/2 c Chopped scallions
1 tb Dried red chile flakes
3 Garlic cloves; finely
-chopped
1 tb Ginger; finely chopped
2 tb Honey

-----------------------------------SALAD-----------------------------------
Radicchio
Watercress
Cabbage
Sprouts
Celery
Rice noodles

--------------------------------VINAIGRETTE--------------------------------
1/2 c Peanut oil
1/4 Rice wine vinegar
1 ts Miso; (soy bean paste)
Salt
Freshly ground pepper
1 ts Finely chopped fresh ginger

1. Mix all marinade ingredients together. Marinate beef (or any other meat)
for about an hour.

2. Prepare vinaigrette for salad. Mix rice wine vinegar, miso paste, pepper
and ginger; add oil.

3. Julienne cabbage, radicchio and celery stems and keep for ten minutes in
ice water.

4. Cook meat under the broiler or on saute pan to desired doneness
(Wolfgang prefers rare to medium rare for steak), remove from heat and let
rest for 10 minutes in a warm place. Dry julienne of vegetables and mix
with rest of salad ingredients. Add vinaigrette, mix well and divide on
four plates. Slice flank steak against the grain in thin slices and arrange
nicely around salad.

5. Garnish with cilantro or mint sprigs.

In cool weather, instead of salad, serve with wasabi mashed potatoes.

Serves 4.

MC Formatted & Busted by Barb at Possum Kingdom on 3/17/98

Recipe by: Wolfgang Punk

Posted to MC-Recipe Digest by "abprice@wf.net" on Mar 22,
1998