Beef Salad with Ginger and Honey Vinaigrette

This is Maree’s favourite salad to have around the barbecue.  Simply cook the marinated rib eye steaks on the BBQ and once the have rested, slice them thinly, add the meat to the salad and eat!  The perfect summer day’s meal – effortless and tasty.  Thank you for the recipe and pictures Maree.     


For the Salad

  • 2 x 200gm Canterbury Rib Eye steaks
  • 8 stalks pak choy, leaves roughly chopped and stems diced
  • 1 cup mung bean sprouts
  • 200gm soba noodles, cooked, drained and cooled
  • 1 red onion, thinly sliced
  • 2 spring onions, thinly sliced

For the Vinaigrette

  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup peanut oil
  • 2 garlic cloves, minced
  • 2 tbsp honey (or more to taste)
  • 3 tsp sesame seeds, lightly toasted and cooled
  • 1 tsp ginger, minced
  • 1 tsp sesame oil
  • 1 tsp black pepper, freshly ground


Place the vinaigrette ingredients in a bowl and whisk to combine well. Place the vinaigrette in the fridge until needed.  

Place the rib eye in a dish with ½ cup of the vinaigrette to marinade for a few hours (overnight is best) and flip the beef occasionally to ensure even coverage. 

Combine the remaining salad ingredients in a bowl with the balance of the vinaigrette and mix well. Divide the salad over four plates. 

Remove the beef from the marinade and discard the remaining liquid. Cook the steaks in a fry pan or on the barbeque until medium rare and place to the side and allow to rest.  Slice the rib eye thinly against the grain and arrange with the salad on the plates while the beef is still warm.  

Serves 4   

recipe shared by Maree

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