Prep 30 mins
Cook 15 mins
This recipe was originally posted by a former Zaar member.
- 1 cup walnut halves
- 2 tablespoons sugar
- canola oil
- 1 lb beef tenderloin
- 1⁄4 cup canola oil
- 2 tablespoons sesame oil
- 1 teaspoon chili oil
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons cilantro, minced
- 1 tablespoon ginger, minced
- 2 teaspoons orange zest, grated
- 1 teaspoon garlic, minced
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 1⁄2 red onion, thinly sliced
- 2 cups watercress leaves
- 1 cup of fresh mint
- 1 bunch fresh spinach, trimmed
- Place 3 cups of water in saucepan and bring to a boil.
- Add walnuts, return to boil and cook for 1 minute.
- Drain, rinse under warm water and drain again.
- Transfer to large bowl, pour sugar over and stir until dissolved.
- Deep fry nuts at 350 for about 5 minutes or until golden, remove to a colander, salt and stir every few minutes to keep from sticking.
- Spread on paper towel to cool.
- Will keep for about 2 weeks in tightly covered container.
- Grill beef, rest and cut on bias into thin strips.
- Combine canola, sesame oil, chili oil, soy, vinegar, lemon juice, cilantro, zest, ginger and garlic in bowl.
- Whisk to blend.
- Add beef strips and let stand for 15 minutes.
- Just before serving, remove beef from dressing and reserve dressing.
- Combine beef, carrot, red pepper, onion, watercress, mint and spinach in large bowl.
- Dress to taste.
- Serve on plates topped with walnuts.
I was looking for a salad recipe to use leftover flank steak. This not only fit the bill, it is a really nice departure from the usual salad! Watch the walnuts in the oil carefully; mine were golden in less than a minute at 350. I halved the recipe and they were two *very* generous portions. This salad is very pretty and tastes as good as it looks! (And only one change to make it gluten-free: I used San-J Wheat-Free Tamari Soy Sauce) Thanks Mean Chef!
There is a serious problem in the proportions with this recipe -- you need to make twice as many walnuts as directed!!! Otherwise --as soon as you sample one you will find half of them gone before the salad is finished. This is truly a delicious blend of flavors and textures, and is as beautiful as it is delectable. Ginny's tip about the time on the walnuts is well-taken. Mine were also done quickly -- in about 2 minutes.
Wow, what a tasty way to serve beef tenderloin, or can use left over steak or roast just as well. The sweet and savory walnuts were especially nice touch, and as mentioned before, they only take less than a minute to turn amber. I made more dressing as that is what really makes this salad, it can easily be doubled or tripled. I did leave canola oil out though, and added 2 tbs sugar. Also, I would leave the beef to marinade in the dressing over night, if possible. It gets even better. After all these alterations this truly was a 5 star recipe, for us.