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
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.
TAIWANESE BEEF SALAD
This was printed in the newspaper and won honorable mention in the 1997 National Beef Cookoff. It is DELICIOUS!!! This is a terrific meat salad to serve guest in the summertime. It's also easy to prepare. Cooks Notes: Good Seasons Italian dressing is superior to most other italian dressings and the only Italian dressing I use (it's the kind you mix in a cruet with oil, water, and vinegar). Ginger may be frozen and grated as needed.
Provided by Chef TanyaW
Categories Steak
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine dressing ingredients and mix until well blended.
- Cut steak in half lengthwise, then in 1/4 inch strips.
- Marinate beef in 2 T dressing for at least 10 minutes (I usually let it marinate a couple of hours, but I believe it will turn out fine with the original 10 minute suggestion).
- Combine greens and shredded carrots.
- Heat nonstick skillet to medium-high with 2 T dressing mixture.
- Cook beef 1/2 at a time 2-3 minutes until outside surface is no longer pink.
- Arrange beef on salad and sprinkle peanuts on top.
- Drizzle remaining dressing over salad, or allow diners to pour their own dressing.
- Enjoy!
Nutrition Facts : Calories 309.5, Fat 18.9, SaturatedFat 3.6, Cholesterol 56.7, Sodium 763.6, Carbohydrate 9.8, Fiber 2.5, Sugar 4.1, Protein 26.4
ASIAN BEEF SALAD
Try this zesty, fragrant recipe for a perfect light, summer evening meal
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Soak the rice noodles according to pack instructions. Whisk together the soy sauce, lime, ginger and oil in a large serving bowl. Drain the noodles well, then tip into the bowl. Cut the beef into bite-size pieces then add to the bowl along with the remaining ingredients. Toss everything together, then serve.
Nutrition Facts : Calories 377 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 2.8 milligram of sodium
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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