Summer Steak Salad With Ginger-Lime Dressing

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 tablespoons fish sauce*

2 tablespoons sugar

2 tablespoons fresh lime juice

2 tablespoons water

1 tablespoon minced peeled fresh ginger

2 garlic cloves, minced

1 teaspoon minced red jalapeƱo chile

2 tablespoons oyster sauce*

1 tablespoon medium-dry Sherry

2 teaspoons tamari soy sauce*

1 teaspoon (packed) brown sugar

1 1/4 pounds New York steak, trimmed, cut into 2/3-inch cubes

2 bunches watercress, bottom 2 inches discarded, cut into 1-inch lengths

3 cups mizuna leaves, torn in half if very large (about 1 1/2 ounces)

2 cups (lightly packed) torn Bibb lettuce leaves (about 6 large)

1 cup Thai basil leaves, cut into 1/2-inch-wide strips

1/2 12-ounce English hothouse cucumber, halved lengthwise, sliced very thinly on diagonal

12 cherry tomatoes

2 tablespoons vegetable oil

1/2 medium-size red onion, cut into thin wedges

2 shallots, sliced into thin rounds

1/4 medium pineapple, peeled, cored, halved lengthwise, cut crosswise into 1/3-inch-thick slices

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