Cooking Time: "Asian" Beef Salad

I had some steaks so I made Steak Diane because I’m living in the 70s. It’s actually my mum’s favourite kind of steak so now I make it, though I use whiskey since I can’t find brandy (and when not used for cooking I can drink the whiskey anyway). I used the other steak for a salad. As much as I would like to have a steak for lunch, it just isn’t practical at work.


salad photo

Ingredients (should be enough for 2)

  • 200 g steak (no need to use an expensive cut or to season since you’re going to slice it up and drizzle it with salad dressing)
  • Oil or butter to fry the steak in
  • Half an onion, sliced. I’d have used one of the purple ones to class this up, I if had one.
  • 1 bunch of lettuce, chopped or hand-torn (ooooh, how artisanal). I used the one commonly eaten with samgyeopsal. It’s kinda like Romaine/Cos lettuce
  • 10 cherry tomatoes, halved/quartered lengthways. Quartered looks prettier.
  • 3 cloves garlic, crushed. I always use more
  • 1 tbs soy sauce
  • 2 tbs sesame oil
  • 1 tbs fish sauce
  • 1 tbs lime or lemon juice


Cook your steak how you like it. I prefer rare to medium rare so about 2 minutes on each side for a steak 2 cm thick. DO NOT TOUCH THE STEAK ONCE YOU PUT IT IN THE PAN! The only time you turn the steak is when the side you’re cooking is done (use a timer!). If you turn it too early you may get bits of it stuck to the pan – though this is a much bigger problem if you’re frying sauteeing a chicken breast – or you’ll end up losing most of the juices.

Once the steak is cooked, leave it to cool on a clean plate. Yes, we’ve progressed so far from our days huddled in caves roasting an animal that we need to specify ‘clean plate’.

Get your onion. Cut the onion in half lengthways (ie, cut from head to foot, not around the middle). Peel the half you will use for the salad. Place the now peeled half of thee onion on your chopping board and cut it in half, again lengthways. You will now slice across the cut you just made, creating happy little quarter circles of onion. Set these aside.

The half of the onion you aren’t using in this salad you can give to children and your coworkers as a special treat. Tell them it’s a delicacy from your hometown and decry their cultural insensitivity when they refuse to eat it (maybe better to laugh at the kids instead).

In a bowl, add your soy sauce, sesame oil, fish sauce, and lime/lemon juice. Using a fork (rustic) or an eggbeater (lazy) or a stab mixer (seriously?!), mix the oils until they form a somewhat homogenous liquid. Add your garlic to the emulsion and mix. Set the bowl aside.

By now your steak should have cooled enough for you to cut it (it should also have reabsorbed the juices it was leaking when you took it out of the pan). Slice the steak as thin as you can (or like, but for a salad thin slices are best) so you end up with slices between 2 to 5 cm long. If you want that extra beefy flavour you can mix the juices from the steak you just cut into your dressing.

Add the lettuce, tomatoes, and sliced beef to your dressing. Now toss that salad.

On a completely unrelated note, here’s some of Chris Rock’s standup.

If you like, you can add cucumber as well. You can also Thai it up by adding chopped peanuts and hot chilli. Ginger could probably work too, but don’t use too much as ginger pretty easily overpowers everything else.

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