Sichuan Steak

Marinated rib-eye steak served with a vibrant Asian cabbage salad and a homemade honey mustard vinaigrette dressing.

Asian High Protein Steak Salad Sichuan

Estimated Nutrition

Calories

1575.2

kcal / serving

3150.4 kcal total

Carbs

54.3g

per serving

108.6 g total

Fat

129.3g

per serving

258.5 g total

Protein

56.1g

per serving

112.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tablespoon

Worcestershire Sauce

For marinade

tablespoon

Mirin

For marinade

120

Soy Sauce

For marinade

tablespoon

Ketchup

For marinade

tablespoon

Chili Sambal

For marinade

tablespoon

Chinese Dry Mustard

Whipped to a paste with water

Pickled Ginger

Soy Sauce

For vinaigrette

teaspoon

Ginger Vinegar

Fruits

tablespoon

Lemon Juice

For marinade

Liquids

tablespoon

Lime Juice

Meat

300

Ribeye Steaks

Eye end cuts

NutsSeeds

Garlic

Peeled and chopped, for marinade

tablespoon

Black Pepper

For marinade

0.5

tablespoon

Garlic

Finely chopped

OilsFats

1.75

tablespoon

Chili Oil

1.25

tablespoon

Sesame Oil

240

Peanut Oil

Other

Honey

For marinade

teaspoon

Honey

For vinaigrette

Vegetables

piece

Ginger

Root, smashed, for marinade

Shallot

Peeled and chopped, for marinade

bunch

Spring Onion

White bottoms only

0.25

piece

Green Cabbage

Shredded

0.5

piece

Radicchio

Shredded

piece

Carrot

Julienned

0.5

piece

Daikon

Julienned

0.5

pack

Daikon Sprouts

piece

Red Pepper

Sliced into fine strips

piece

Yellow Pepper

Sliced into fine strips

piece

Japanese Cucumber

Julienned

Method

Rest the meat for several minutes, then slice it.

Stream in the oils slowly while the food processor is running until the dressing is emulsified.

Mix all the cabbage salad ingredients together in a large bowl.

Wipe marinade off the steak and let it reach room temperature.

Toss the salad with the dressing and serve alongside the sliced steak.

Combine Sichuan marinade ingredients in a bowl, add steak, and marinate in the fridge for 24 hours.

Blend spring onions, mustard, ginger, lime, garlic, shallots, honey, soy, and vinegar into a smooth paste.

Heat a griddle pan and cook the steak for 2-3 minutes on each side.