Spicy Grilled Beef Salad Kelaguen Recipes

BEEF KELAGUEN

Steps:

• Pour lemon juice, soy sauce, and Tabasco in a large, glass bowl. Stir in the green onions and beef. Add additional lemon juice if needed to cover the beef.
• Cover the bowl with plastic wrap, and allow to rest at room temperature for one hour, until the meat turns a grayish-brown color and appears cooked.

SPICY GRILLED BEEF SALAD (KELAGUEN)

Steps:

• 1. In a large bowl, stir together the green onions, red 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.
• 2. 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.
• 3. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 30min.
• 4. 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.
• 5. Top with the cherry tomatoes and garnish with fresh cilantro leaves. (Optional) Sprinkle chopped red hot peppers and lime zest on top.

CHOPPED GRILLED CHICKEN KELAGUEN MANNOK

Steps:

• Combine the soy sauce, vinegar, black pepper and sliced onion in a large bowl. Add the chicken and cover the bowl. Refrigerate for at least 8 hours or up to overnight to marinate.
• Prepare a charcoal grill with natural mesquite charcoal to high heat. Grill the chicken for 10 minutes, then rearrange the pieces to make grill marks and grill 10 more minutes. Flip and cook for a final 10 minutes.
• Arrange the chicken on a sheet pan and cool in the refrigerator, about an hour.
• Chop the chicken into 1/2-inch cubes and place in a large mixing bowl. Add the green onions, diced yellow onion, coconut, chile pepper and lemon juice. Toss to combine. Refrigerate.
• Serve cold.

SPICY BEEF SALAD

Steps:

• Partially freeze beef. Slice across the grain into thin strips; set aside. For dressing, combine lime juice, sugar, soy sauce, basil and mint; set aside. , In a medium nonstick skillet coated with cooking spray, saute the jalapeno, garlic and ginger for 30 seconds. Add beef; stir-fry until cooked as desired. Remove beef from pan; gently toss with red pepper and cucumber. , Place greens in a large bowl or divide among individual bowls or plates; top with beef mixture. Add dressing to pan and bring to a boil; remove from the heat and drizzle over salad. Serve immediately.

SPICY BEEF SALAD

Steps:

• Prepare grill and cook beef strips 4 to 6 minutes for medium rare, or to desired doneness, turning once. (Or simply use leftover grilled steak, cut into thin strips.) Place in a large bowl and toss with cucumber slices.
• In another bowl, combine dressing ingredients and mix well. Add to beef and cucumbers and toss to coat. Arrange romaine leaves on a serving platter and spoon beef salad on top. Sprinkle green onions over the salad and serve room temperature or cold.