1 (3-inch) piece fresh ginger
4 green onions, sliced and roughly chopped
1 tablespoon sesame oil
5 tablespoons canola oil, divided
1 cup soy sauce, divided
1 (2-pound) flat-iron steak
1/2 cup brown sugar
Vegetable or peanut oil, for frying
1/2 packaged wonton skins, julienned
2 cups sliced shiitake mushrooms
4 ounces Asian microgreens
1 (2.2-ounce) package daikon sprouts or micro daikon
1 ounce micro cilantro
Oriental Vinaigrette (recipe follows)
Cut off 1 inch of the ginger; peel, slice and roughly chop. Combine chopped ginger with the sliced green onions, sesame oil, 2 tablespoons of the canola oil and 1/2 cup of the soy sauce. Add the steak to bowl and rub mixture into meat; let marinate for 1 hour before cooking.
Combine remaining piece of ginger, remaining 1/2 cup soy sauce and the brown sugar in a saucepan. Bring to a simmer over medium heat, simmer for 5 minutes, strain ginger from liquid and set sauce aside.
In a pot large enough to accommodate deep-frying, add the vegetable or peanut oil to a depth of several inches. Heat oil to 325 F. Separate the wontons into individual strips and fry in small batches until golden-brown, about 2 minutes. Transfer wontons to a paper towel-lined plate to drain.
Heat remaining 3 tablespoons canola oil in a large skillet. Add the mushrooms and saute until softened and beginning to brown. Add about 1/4 cup ginger-infused soy sauce to pan and allow to caramelize on mushrooms. Transfer mushrooms to a plate to cool.
Preheat grill pan or broiler to medium-high heat. Remove steak from marinade and grill about 2 minutes per side. Let rest about 5 minutes while you prepare salad.
Toss cooled mushrooms in a bowl with the microgreens, sprouts, cilantro, 1/4 cup of the Oriental Vinaigrette and crispy wontons. To serve, slice steak paper-thin and fan a few slices on each of 6 plates. Divide salad among each plate, drizzle steak with remaining ginger-infused soy sauce and serve.
Makes 6 servings.
ORIENTAL VINAIGRETTE: In a small mixing bowl, whisk together 2 tablespoons each soy sauce and rice-wine vinegar, 1 tablespoon sesame oil, 2 teaspoons grated fresh ginger, 1 teaspoon powdered sugar and 1/4 cup canola oil.
— Recipe from "Microgreens: A Guide to Growing Nutrient-Packed Greens," by Eric Franks and Jasmine Richardson.