ASIAN BEEF SALAD
High in protein and awesomely gluten-free, this Asian Beef Salad makes a quick, light meal perfect for summer.
Provided by Andrea Soranidis - The Petite Cook
Categories Main
Time 15m
Number Of Ingredients 20
Steps:
- For the dressing: simply whisk all the ingredients together in a small jar. Adjust with salt and pepper to your taste.
- For the meat: brush the steak with a glug of extra-virgin olive oil and season with a generous pinch of sea salt on both sides. Place the steak on a hot grill (or cast iron skillet). For medium-rare, cook for 2.5 minutes on each side, turning the meat every minute.
- Remove the steak from the grill and allow to rest on a hot plate for about 2 minutes, then cut into slices.
- Whilst the steak cooks, prepare the salad. Peel and finely slice into ribbons the carrot, cucumber and mango. Then, finely slice the onion.
- To assemble your salad, arrange a bunch of fresh baby salad leaves in a bowl, top with carrot, cucumber and mango ribbons, sliced onion, and fresh mint. Add the sliced meat and chopped peanuts, and mix all together.
- Divide your salad among two plates and serve immediately with the prepared Asian-style dressing on the side.
ASIAN BEEF AND NOODLE SALAD
Steps:
- 1.Cut beef steak lengthwise in half, then crosswise into 1/4 to 1/8-inch thick strips. Combine marinade ingredients in small bowl. Place beef and 1/4 cup marinade in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. Cover and reserve remaining marinade in refrigerator. 2.Cook pasta according to package directions, adding peas and carrots during last 1 to 2 minutes and cooking until vegetables are crisp-tender. Drain; place pasta and vegetables in large serving bowl. Set aside. 3.Meanwhile remove steak from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef. Season with salt and pepper, as desired. 4.Add beef with juices and reserved marinade to pasta and vegetables; toss to combine. Sprinkle with sesame seeds, if desired.
ASIAN BEEF SALAD
Thanks to bagged lettuce and deli roast beef, this delicious hearty salad is complete in 10 minutes.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- On 4 plates, evenly divide lettuce, beef and bell pepper.
- Drizzle each salad with 2 tablespoons dressing; sprinkle each with 1 tablespoon onions. Garnish with peanuts.
Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 40 mg, Fiber 2 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 2040 mg, Sugar 16 g, TransFat 0 g
ASIAN BEEF SALAD
Prepare tender flank steak with exotic Asian flavours and add a hit of spice to get this delicious salad.
Provided by Elizabeth Baird
Categories beef,Chinese,dinner,Main,salad,vegetables
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place steak in large shallow dish.
- Whisk together fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil; pour over meat, turning to coat. Cover and refrigerate for at least 8 hours or for up to 24 hours.
- Place lettuce in large salad bowl.
- In saucepan of boiling water, cook snow peas for2 minutes or until tender-crisp.
- Drain and chill under cold running water; drain again and pat dry.
- Add to salad bowl. Add red pepper.
- Slice cucumber in half lengthwise; slice thinly crosswise and add to bowl.
- Add bean sprouts.
- Reserving marinade, place flank steak on foil-lined baking sheet.
- Broil, 6 inches (15 cm) from heat, turning once, for about 10 minutes or until medium-rare.
- Transfer to cutting board and tent with foil; let stand for 5 minutes.
- Meanwhile, in small saucepan, bring reserved marinade to boil; boil gently for 5 minutes. Remove from heat.
- Whisk in vinegar and sugar; gradually whisk in olive oil. Let dressing cool slightly.
- Slice meat diagonally across the grain into thin slices; add to salad bowl.
- Pour dressing over top; toss gently to coat lightly.
THAI BEEF SALAD
A colorful, tangy salad that brings out the best in Thai cuisine and spices.
Provided by Mick
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 3h45m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
- Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
- Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 27.4 g, Cholesterol 25.2 mg, Fat 5 g, Fiber 1.9 g, Protein 16 g, SaturatedFat 2 g, Sodium 1050.6 mg, Sugar 19.2 g
ASIAN BEEF SALAD
This is a delicious, low-calorie salad adapted from the Slim-Fast website. You could probably also grill the flank steak if you prefer!
Provided by ajboyer222
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Marinate the flank steak overnight in your choice of teriyaki or asian marinades.
- Broil flank steak and slice thinly.
- Arrange spinach on plates, then top with carrots, bean sprouts and steak.
- Drizzle dressing and sprinkle cashews on top. Enjoy!
Nutrition Facts : Calories 312.1, Fat 14.8, SaturatedFat 5.2, Cholesterol 57.8, Sodium 171.7, Carbohydrate 9.8, Fiber 2.6, Sugar 3.5, Protein 35
ASIAN NOODLE & BEEF SALAD
My Asian-inspired pasta salad is crunchy, tangy and light. If you have fresh herbs, like basil or cilantro, on hand, add them to the mix. -Kelsey Casselbury, Odenton, Maryland
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- For dressing, mix first six ingredients. Sprinkle steak with pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Let stand 5 minutes before slicing., Meanwhile, prepare rice noodles according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine noodles, vegetables and steak; toss with dressing.
Nutrition Facts : Calories 399 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 855mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 2g fiber), Protein 29g protein.
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SIMPLE ASIAN BEEF SALAD - BEEF - IT'S WHAT'S FOR DINNER
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Cuisine Asian/IndianCategory SaladServings 4Total Time 25 mins
- Stack beef Sirloin Tip Steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine 2 tablespoons dressing, garlic and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
- Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
- Using slotted spoon, add beef to salad greens. Add remaining 6 tablespoons dressing; toss to coat. Sprinkle with peanuts.
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