Chinese Napa Cabbage Salad With Grilled Flank Steak

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Total Time
30 mins
10 mins

I made this one day after picking up napa cabbage to make eggrolls with and had a lot left over. It's great for a main course salad served with pot stickers, eggrolls, or a Chinese soup.

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  1. Marinate the flank steak in a plastic bag and refrigerate for 2 hours.
  2. Prepare the dressing in a blender and refrigerate it.
  3. Toast the sesame seeds in a small skillet until light brown.
  4. Grill the flank steak on a high heat 3-4 minutes each side, discarding the marinade.
  5. The flank steak will be medium rare, but the dressing will finish "cooking" it.
  6. Place the steak on a plate and let it rest for 10 minutes. Boil the vermicelli in salted water according to package directions.
  7. Rinse the pasta in cold water and drain.
  8. Thinly slice the flank steak against the grain.
  9. In a large salad bowl toss all the ingredients together and refrigerate for an hour or more, then serve it.