Gingered-Beef Salad

• 8 tablespoons peanut oil
• 8 tablespoons rice-wine vinegar
• 2 medium cloves garlic, minced
• 1 4-inch piece ginger, peeled and minced
• 2 teaspoons sugar
• 2 teaspoon soy sauce
• 1 1/2 pounds flank steak
• Freshly ground white pepper to taste
• 1/2 head iceberg lettuce, shredded
• 3 1/2 ounces mung-bean sprouts
• 2 scallions, cut across into 1/4-inch slices
• 1 bunch cilantro, coarsely chopped
• 16 wonton wrappers, cut in half, fried until golden brown and crushed lightly

1. To make the dressing, whisk together the dressing ingredients; marinate the steak in half of the dressing, seasoning with white pepper to taste, 4 hours or overnight.
2. To make the salad, prepare a charcoal grill or preheat a broiler.
3. Combine the lettuce, sprouts, scallions, cilantro and wonton wrappers.
4. Toss with 6 tablespoons of the reserved dressing.
5. Grill the steak until medium rare, about 4 to 5 minutes per side.
6. Remove and let sit for a minute or so.
7. Cut across the grain into thin slices and serve on a bed of salad drizzled with remaining dressing.

peanut oil, ricewine vinegar, garlic, ginger, sugar, soy sauce, flank steak, freshly ground white pepper, sprouts, scallions, cilantro, wonton wrappers

Taken from cooking.nytimes.com/recipes/6045 (may not work)