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-STYLE BEEF SAUSAGE SALAD
Get out the sweet chili sauce and fresh lime juice to make this tasty Asian-inspired beef sausage salad.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 3 servings, 3 cups each
Number Of Ingredients 9
Steps:
- Mix first 3 ingredients until blended.
- Cut sausage lengthwise in half, then crosswise into thin slices. Cook in large nonstick skillet on medium-high heat 5 min. or until lightly browned, stirring occasionally. Meanwhile, toss lettuce with remaining ingredients; place on 3 salad plates.
- Top salads with sausage; drizzle with dressing mixture.
Nutrition Facts : Calories 290, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 35 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
ADDICTIVE ASIAN BEEF SLAW
This meal has it all - beef, shredded veggies, soy sauce, hot sauce, and lots of fresh cilantro. This dish is truly addictive.
Provided by Stasty Cook
Categories Salad Coleslaw Recipes No Mayo
Time 31m
Yield 4
Number Of Ingredients 14
Steps:
- Heat canola oil in a very large skillet or wok over medium heat. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.
- Push ground beef to 1 side of skillet and add white cabbage, red cabbage, carrots, and red bell pepper. Mix vegetables with the beef and cook, stirring occasionally, until vegetables are just tender, 5 to 6 minutes.
- Stir soy sauce, sesame oil, and hot sauce into beef-vegetable mixture until well mixed; season with salt and pepper. Serve slaw with fresh cilantro, lime wedge, and more hot sauce.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 26.5 g, Cholesterol 69.6 mg, Fat 28.5 g, Fiber 9.4 g, Protein 25 g, SaturatedFat 8.3 g, Sodium 1254 mg, Sugar 13 g
THAI BEEF SALAD
Steps:
- Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle. Grind until a smooth paste forms.
- Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.
- Alternative: Finely mince garlic, coriander and chilli. Use side of knife to smear into paste on cutting board, then shake in jar with remaining ingredients.
- Preheat a skillet over high heat until screaming hot and smoking.
- Drizzle the beef with 1/2 tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper. Cook the beef to your liking (Note 2).
- Cook times: for steak 2cm / 4/5" thick, 2 min on each side for medium rare (until internal temp is 52°C/125°F) OR 2 1/2 min each side for medium (internal temp 57°C/135°F).
- Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.
- Place lettuce in a bowl, drizzle with 1 tbsp Dressing and toss.
- Slice the beef thinly against the grain (Note 2) and place in a bowl with the remaining Salad ingredients. Dress with most remaining Dressing and toss gently.
- Pile dressed lettuce onto plate(s), pile over beef and other salad ingredients.
- Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves if using, drizzle with remaining Dressing. Serve immediately!
Nutrition Facts : ServingSize 326 g, Calories 384 kcal, Carbohydrate 13.5 g, Protein 38.1 g, Fat 19.9 g, SaturatedFat 4.4 g, Cholesterol 101 mg, Sodium 1553 mg, Fiber 2.4 g, Sugar 7.6 g
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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