Wagamama Beef Salad

Cilantro-Ginger Steak Salad

This comes my Wagamama cookbook, adapted only slightly. It is heavenly.

Serves 4-6 as an entrée


12-16 ounces sirloin steak, trimmed and sliced into thin strips

1 small red onion, halved and sliced crosswise

2 handfuls bean sprouts - OPTIONAL

Salad greens

Veggies - pick one or all: 1/2 English cucumber, halved and sliced; 1/2 red pepper, sliced into thin strips, carrot, grated or cut into fine julienne; mushrooms, halved; grape tomatoes, halved 

2 T cilantro


For the marinade

2 garlic cloves, pressed

1-inch piece ginger, peeled and finely chopped

few shakes red chili flakes plus squirt hot sauce

1/3 cup cilantro, chopped

2 T fish sauce

3 T light soy sauce

2-3 T canola oil


Salad dressing

1 shallot, finely chopped

1 garlic clove, pressed

2 T soy sauce

3 T rice vinegar

3 T canola oil

1 t sesame oil

2 t sugar

1/2-inch piece fresh ginger, peeled and finely chopped



Prep everything, starting with marinade. Combine sliced beef and cilantro marinade and toss to coat. marinate for at least 1 hour, or up to overnite. I did it for about 45 minutes and was thrilled with the result.

While beef is marinating, or 30 minutes before you plan to eat, make the salad dressing and prep the salad veggies. Then get ready to cook.

Heat a wok or large skillet over medium heat. Add 1-2 T canola oil. Add the red onion and saute for 3-4 minutes, tossing every so often, until slightly caramelized. Increase heat a bit and add beef (with marinade), cooking until browned and mostly cooked through. Add optional bean sprouts and cook another 2-3 minutes, then remove from heat.

Toss salad greens with veggies, cilantro, dressing and portion onto dinner plates. Top with beef and serve.