Grilled Napa Cabbage With Chinese Mustard Glaze And Scallions Recipes

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GRILLED SCALLIONS



Grilled Scallions image

Provided by Food Network Kitchen

Categories     side-dish

Time 8m

Yield 2 servings

Number Of Ingredients 4

1 bunch scallions, root ends trimmed
2 tablespoons olive oil
1/4 teaspoons kosher salt
Freshly ground black pepper

Steps:

  • Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.

Nutrition Facts : Calories 160 calorie, Fat 14 grams, SaturatedFat 2 grams, Carbohydrate 9 grams, Fiber 3 grams

CHINESE NAPA CABBAGE SALAD WITH GRILLED FLANK STEAK



Chinese Napa Cabbage Salad With Grilled Flank Steak image

I made this one day after picking up napa cabbage to make eggrolls with and had a lot left over. It's great for a main course salad served with pot stickers, eggrolls, or a Chinese soup.

Provided by CookinCowgirl

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 23

2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
2 limes, juice of
1 teaspoon ground ginger powder
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 lb flank steak
1/4 cup canola oil
2 tablespoons rice wine vinegar
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon fish sauce
2 teaspoons crushed red pepper flakes or 1 teaspoon Tabasco sauce
1 (8 ounce) package rice vermicelli
1 head napa cabbage, washed and thinly sliced
1 cucumber, peeled seeded, and chopped
1 red bell pepper, washed, seeded and cut into thin strips
3 scallions, washed and cut into strips
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh cilantro

Steps:

  • Marinate the flank steak in a plastic bag and refrigerate for 2 hours.
  • Prepare the dressing in a blender and refrigerate it.
  • Toast the sesame seeds in a small skillet until light brown.
  • Grill the flank steak on a high heat 3-4 minutes each side, discarding the marinade.
  • The flank steak will be medium rare, but the dressing will finish "cooking" it.
  • Place the steak on a plate and let it rest for 10 minutes. Boil the vermicelli in salted water according to package directions.
  • Rinse the pasta in cold water and drain.
  • Thinly slice the flank steak against the grain.
  • In a large salad bowl toss all the ingredients together and refrigerate for an hour or more, then serve it.

Nutrition Facts : Calories 470.2, Fat 24.8, SaturatedFat 4.7, Cholesterol 51.4, Sodium 1161.3, Carbohydrate 41.6, Fiber 2.5, Sugar 5.1, Protein 20.2

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