Recipe: Spicy Sesame Beef Salad and Sesame-Ginger Beef Steak with Grilled Pepper Halves

SPICY SESAME BEEF SALAD
Servings: 2

FOR THE SALAD:
6 ounces cooked Sesame-Ginger Beef Steak (recipe follows)
12 pea pods, blanched
2 grilled pepper halves (recipe follows)
FOR THE DRESSING:
1 tablespoon reduced-sodium soy sauce
1 tablespoon red wine vinegar
1 teaspoon oriental dark-roasted sesame oil, divided use
1/2 teaspoon sugar
1/8 teaspoon hot red pepper sauce
1 tablespoon vegetable oil
TO SERVE:
1 cup cooked vermicelli or oriental noodles
1 tablespoon unsalted roasted peanuts

Carve beef diagonally across the grain into 1/8-inch thick slices; cut each slice in half. Cut pea pods in half diagonally, if large. Cut grilled pepper into thin strips, 2- by 1/4-inch. Combine beef, pea pods, and pepper strips.

Stir together soy sauce, vinegar, 1/2 teaspoon sesame oil, sugar, and pepper sauce. Whisk in vegetable oil.

Add dressing to beef mixture, tossing to coat; set aside.

Toss vermicelli with remaining sesame oil; arrange on platter. Top with beef mixture. Garnish with peanuts.

SESAME-GINGER BEEF STEAK WITH GRILLED PEPPER HALVES
Servings: 6

1/2 cup dry red wine
2 tbsp dry sherry
1 tbsp oriental dark-roasted sesame oil
1 tbsp reduced-sodium soy sauce
1 tbsp vinegar
2 tsp grated fresh ginger
2 garlic cloves; minced
1 1/2 lb beef flank steak*
3 medium bell peppers (red, yellow, and/or green)

Combine wine, sherry, sesame oil, soy sauce, vinegar, ginger, and garlic. Place beef flank steak in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally.

WHEN READY TO COOK:
Cut peppers in half lengthwise; remove seeds and reserve peppers.

Remove steak from marinade; reserve marinade. Place steak and pepper halves on grid over medium coals. Grill 12 to 15 minutes, turning once and brushing with marinade before turning. Doneness of steak will be rare (140 degrees) to medium (160 degrees).**

Carve steak diagonally across the grain into thin slices. Serve with grilled peppers.

*A beef flank steak will yield 4 (3-ounce) cooked trimmed servings per pound; allow 1 pepper half per serving.

**Beef flank steak may also be cooked in covered cooker. Decrease cooking time to 10 to 12 minutes for rare to medium.

Source: Meat Board Test Kitchens