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Asian-Style Beef with Chinese Barley Salad with Arugula
When my friend Andrew Chase had his Toronto restaurant Youki Asian Bar and Bistro, I went there as often as I could just to eat his Asian beef salad, which was to die for. The memory of that fabulous dish dominates my mind every time I make my own simplified and nutritionally enhanced version, which includes nutrient-rich Job’s tears.
Makes 4 Servings
1 1⁄2 cups cooked Job’s tears (Chinese “Barley”), cooled
1 cup cubed (1⁄2-inch) peeled cucumber
6 green onions, white part only, thinly sliced
2 tomatoes, seeded and diced
2 tbsp rice vinegar
1 tbsp gluten-free reduced-sodium soy sauce
1 Thai or long red chile pepper, seeded and minced, optional
3 tbsp extra virgin olive oil
3 tbsp freshly squeezed lime juice
1 tbsp gluten-free fish sauce
1 tsp hot Asian chili sauce or to taste, optional
4 cups arugula leaves
1, 12 oz New York strip sirloin, grilled to desired degree of doneness and thinly sliced on the bias
Job’s tears are also known as adlay and coix and Chinese barley. The common name Job’s tears refers to the droplet-shaped, pearly white “beads,” and to the biblical man of the Old Testament who endured great suffering. This relationship to tear drops is also reflected in the specific epithet lacryma-jobi, in reference to the tear-producing lacrimal glands located near the eyes. The naturally polished seed has also been used world-wide for jewelry and in rosaries and meditation beads.
Excerpted from “The Complete Gluten-Free Whole Grains Cookbook” by Judith Finlayson © 2013 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
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