SPINACH AND BEEF SALAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a bowl combine the steak, soy sauce, olive oil, garlic, and pepper. Let marinate 15 minutes. Warm a nonstick skillet over moderately high heat until it is hot. Add the steak, marinade, and salt, and cook, stirring, just until the meat is no longer pink (be careful not to overcook). With a slotted spoon transfer the steak to a plate. Add the remaining oil to the skillet and warm it over moderately high heat until hot. Add the mushrooms and salt and pepper, and cook, stirring, for 5 minutes.
- In a salad bowl combine the steak, mushrooms along with any pan juices, and spinach leaves, tossing gently to combine.
- For the dressing: In a bowl whisk together the vinegar, mustard, lemon pepper, and salt to taste. Add the oil, in a stream, whisking until combined well. Whisk in the herbs. Pour the dressing over the salad and toss to combine. Serve with grilled or toasted bread.
CRISPY SESAME BEEF
Restaurant-quality, amazingly crispy beef made in just 30 min with less oil - you won't even be able to tell the difference!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat peanut oil in a large stockpot or Dutch oven over medium heat. In a large bowl, combine steak and 2 tablespoons cornstarch, tossing to coat and letting the steak absorb the cornstarch. Add remaining 2 tablespoons cornstarch before adding to the stockpot. Working in batches, cook steak until golden and crisp, about 2-3 minutes. Transfer to a paper towel-lined plate. In a medium saucepan over medium high heat, combine soy sauce, brown sugar, orange juice, vinegar, garlic, ginger, Sriracha and sesame oil until slightly thickened, about 1-2 minutes. Stir in steak and gently toss to combine. Serve immediately, garnished with sesame seeds and green onion, if desired.
SESAME-CRUSTED BEEF AND SPINACH SALAD RECIPE - (4.3/5)
Provided by á-174535
Number Of Ingredients 17
Steps:
- Trim fat from steak. Sprinkle steak with salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until almost desired doneness, turning once halfway through broiling time. Allow 11 to 13 minutes for medium-rare doneness (145 degrees F) or 16 to 18 minutes for medium doneness (160 degrees F). Brush mustard on top of the steak; sprinkle with half of the sesame seeds. Turn steak over; brush with the remaining mustard and sprinkle with the remaining sesame seeds. Broil about 4 minutes more or until sesame seeds are lightly browned, turning once halfway through broiling time. Divide spinach among four serving plates. Top with garbanzo beans and onion. Thinly slice steak across the grain; arrange on salads. Top with apricots. Drizzle with Orange-Mint Vinaigrette. ORANGE-MINT VINAIGRETTE: In a blender blend together all ingredients until emulsified.
SESAME SPINACH
Flavoured traditionally with sesame, soy sauce, vinegar and sugar, this quick and simple dish is a classic and versatile Korean side
Provided by Judy Joo
Categories Side dish
Time 6m
Number Of Ingredients 7
Steps:
- Bring a large pot of water to the boil and fill a large bowl with cold water and a handful of ice. Meanwhile, in a medium bowl, stir together the sesame oil, soy sauce, sesame seeds, vinegar, sugar, garlic and pepper to taste, until the sugar has dissolved. Set the dressing aside.
- Blanch the spinach in the boiling water until just wilted, then scoop straight into the cold water. Drain well and squeeze out any excess water. Gently loosen the clumps of spinach with your fingers, transfer to the bowl of sesame dressing and toss together. Cover and chill for about 1 hr to let the flavours mingle.
Nutrition Facts : Calories 104 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.1 milligram of sodium
FIRECRACKER SPINACH SALAD WITH ORANGE SESAME DRESSING
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- 1. For the dressing, cook the orange juice in a saucepan until reduced by half. Combine with the honey, sesame oil, soy sauce, vinegar, water and hot sauce in a blender. Add the shallot and ginger and process until smooth. Store in the refrigerator.
- 2. For the salad, mix the spinach, daikon sprouts, carrot and jicama in large bowl. Add the dressing and toss to coat well. Garnish with the sesame seeds.
SPINACH SALAD WITH SESAME DRESSING
A nutrient-rich vegetable side dish with Asian flavours like miso, sesame seeds and yuzu or lime juice
Provided by Chelsie Collins
Categories Side dish
Time 6m
Number Of Ingredients 7
Steps:
- Boil the kettle and put the spinach in a large colander set over the sink. Pour over enough boiled water to just wilt the leaves (you may need to do this in batches), then leave to cool. When cool, squeeze the spinach to get rid of the excess water.
- Make your dressing by combining all the remaining ingredients (except the sesame seeds) together with 2 tbsp water. (Add a little more water if you want a runnier consistency.) Pour a little dressing over the spinach and toss to coat, then drizzle over the remainder. Sprinkle over the sesame seeds and serve.
Nutrition Facts : Calories 313 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 2 milligram of sodium
SESAME CRUSTED TOFU WITH SPINACH AND CARROTS
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 30m
Yield Four servings
Number Of Ingredients 13
Steps:
- Combine the flour and five- spice powder on a plate. Combine the egg whites, 2 tablespoons of the water or broth and 2 tablespoons of the teriyaki sauce in a shallow bowl. Spread the sesame seeds out on a plate. Dip the top of each piece of tofu into the flour mixture, then into the egg white mixture and then gently press into the sesame seeds. Place seed side up on a plate and set aside.
- In a medium saucepan, combine the carrots, ginger, sesame oil, remaining water or broth and remaining teriyaki sauce. Cook over medium heat until the carrots are cooked but still crunchy, about 4 to 5 minutes. Add the spinach and red pepper flakes and steam until tender. Keep warm.
- Place a large, heavy-bottomed nonstick skillet over medium heat until hot. Lightly coat with the vegetable oil spray. Add the tofu, seed side down and saute until golden brown, about 3 to 4 minutes. Turn and cook on the other side until brown.
- Divide the carrot mixture with its liquid among 4 plates. Top each with 2 pieces of tofu and serve immediately.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 16 grams, Carbohydrate 29 grams, Fat 20 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 1010 milligrams, Sugar 6 grams, TransFat 0 grams
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- Trim fat from steak. Sprinkle steak with salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until almost desired doneness, turning once halfway through broiling time. Allow 11 to 13 minutes for medium-rare doneness (145°F) or 16 to 18 minutes for medium doneness (160°F).
- Brush mustard on top of the steak; sprinkle with half of the sesame seeds. Turn steak over; brush with the remaining mustard and sprinkle with the remaining sesame seeds. Broil about 4 minutes more or until sesame seeds are lightly browned, turning once halfway through broiling time.
- Divide spinach among four serving plates. Top with garbanzo beans and onion. Thinly slice steak across the grain; arrange on salads. Top with apricots. Drizzle with Orange-Mint Vinaigrette.
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