Asian Steak, Watercress & Spinach Salad with Hoisin Vinaigrette

Asian Steak, Watercress & Spinach Salad with Hoisin Vinaigrette
Photo by Scott Phillips


  • 2 bunches watercress (6 to 7 oz. each), thick stems trimmed, tender stems and leaves separated into bite-size sprigs, washed and dried
  • 1 8-oz. can sliced water chestnuts, drained
  • 1-½ lb. beef strip steaks (about 1 inch thick)
  • 2 tsp. hoisin sauce
  • 2 tsp. soy sauce
  • 4 oz. baby spinach (about 4 loosely packed cups), washed and dried
  • 2 Tbs. vegetable or peanut oil; more for cooking the steak
  • + 5 more ingredients
    • 4 scallions (white and light green parts only), minced
    • 2 Tbs. toasted sesame oil
    • Kosher salt and freshly ground black pepper
    • 1 tsp. finely grated fresh ginger
    • 1 Tbs. rice vinegar

Put the watercress and spinach in a large bowl, cover with a damp paper towel, and refrigerate. In a small bowl, whisk the minced scallions, vinegar, hoisin sauce, soy sauce, and ginger. Whisk in the sesame oil and vegetable oil. Season to taste with salt and pepper. Heat a large, heavy pan (pr...

View full recipe at Fine Cooking


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