Beef Salad

Serves 4 to 6

1 lb. beef tenderloin, sliced

MARinade

¼ c. hoisin
2 tsp. sambal oelek
¼ c. mirin
1/8 c. sesame oil
2 tsp. ginger, chopped
¼ c. green onions, chopped
1 Tbsp. sesame seeds
1 Tbsp. lime juice

SALAD

½ head napa cabbage, julienned
2 carrots, peeled and julienned
¼ head purple cabbage, julienned
1 small Maui onion (substitute Vidalia or
any sweet onion)
¼ c. fresh cilantro leaves

DRESSING

3 Tbsp. lime juice
2 Tbsp. soy sauce
2 Tbsp. honey
1 tsp. rice vinegar
1 tsp. mirin
1 tsp. ginger, grated
½ c. light olive oil, or canola oil

Combine marinade ingredients, add beef, and marinate for several hours. Sear and cook on a hot grill until rare to medium-rare. Cool and slice (can prepare a day in advance). Mix salad ingredients together in a large bowl, whisk dressing, and combine. Top with sliced beef and serve.

Recipe provided by Carol Wallack, chef and owner of Sola Restaurant
www.midwesthomemag.com