Vietnamese Bison Steak Salad
Rated 5.0 stars by 1 users
Author:
Jill O’Brien
A fabulous combination of ingredients! Feel free to use any vegetables of your choice. Not only is it tasty and beautiful, but it’s healthy too!
*Optional: Rice Noodles may also be added to this salad. Prepare as directed and place the noodles in the center of the plate.
Ingredients
- 1 - cup fresh cilantro, lightly packed
- 2 - cloves of garlic, about 1 tablespoon
- 1 - jalapeno pepper, coarse chopped
- ¼ - cup pure cane sugar
- ¾ - cup fresh lemon juice, warmed
- ½ - cup Asian fish sauce
- ¼ - cup sesame oil
-
1 - 12 oz. Premium Steak Strips
- 1 - tablespoon olive oil
- ½ - small red cabbage, finely julienned
- ½ - red onion, finely julienned
- 2 - carrots, finely julienned or use peeler for ribbon effect
- 1 - yellow bell pepper, finely julienned or zucchini ribbons
- ½ - cucumber, diced
- ½ - cup fresh mint, julienned
- ½ - cup fresh basil, julienned
Dressing Ingredients:
Salad Ingredients (Makes 4 servings):
Directions
Dressing Preparations:
In a blender, purée the cilantro, garlic, sugar, and lemon juice.
While the motor is still running, add the remaining ingredients. Set aside or refrigerate the dressing until needed.
Salad Preparation:
Rinse the Wild Idea Bison Steak Strips and pat them dry. Place them in a glass dish and drizzle with ½ cup of the dressing. Marinate for 2 to 4 hours.
Place red cabbage in a bowl and sprinkle with a little salt. Squeeze cabbage to tenderize. Add the red onion and toss together.
Mix cucumber, mint, and basil together. Add ¼ cup of dressing to the cucumber mixture and set aside to marinate.
Arrange julienned or ribbon vegetables on 4 plates.
Remove the bison steaks from the marinade, shaking off the excess.
Over high heat, heat the olive oil and sauté the bison strips for about 4 minutes, tossing to turn occasionally.
Place the seared steaks on top of the julienned vegetables, drizzle with desired amount of dressing, and sprinkle with the cucumber mixture.
1 comment
If you love Vietnamese food you will LOVE this recipe! Add crushed peanuts and you are set!