| | Directions | | Prepare a grill. In a blender or food processor, combine soy sauce, vinegar, oil, sugar, ginger and garlic; blend until smooth and set aside. Press peppercorns into both sides of the meat. Season lightly with salt. Place the meat, scallions and red pepper halves on the grill and cook for 4 minutes. Turn the meat and vegetables and cook until the meat is medium-rare and the vegetables are slightly charred, 3 to 4 minutes more. Let the meat stand for 5 minutes before cutting it, against the grain, into very thin slices. Cut the scallions into 1-inch pieces. Slice the peppers into long strips. Toss greens with the reserved dressing. Place on a serving platter or 4 plates. Arrange the meat and grilled vegetables over the top and serve. Serves 4. |
|
|
| Ingredients | | - |  | 2 tablespoons reduced-sodium soy sauce |
| - | | 2 tablespoons balsamic vinegar |
| - | | 2 teaspoons sesame oil |
| - | | 2 teaspoons brown sugar |
| - | | 1 teaspoon finely chopped fresh ginger |
| - | | 1 clove garlic, finely chopped |
| - | | 2 teaspoons black peppercorns, crushed |
| - | | 3/4 pound beef sirloin, trimmed of visible fat, salt to taste |
| - | | 16 scallions, white part only |
| - | | 1 red bell pepper, cored, seeded and cut inch half lengthwise |
| - | | 12 cups washed, dried and torn salad greens, such as escarole, curly endive, radicchio, watercress, or romaine |
| |
| |
