Umekes Pulehu Beef Salad Recipes

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UMEKES LUAU OYSTERS



Umekes Luau Oysters image

Provided by Food Network

Time 2h

Yield 1 serving

Number Of Ingredients 7

2 pounds taro leaves, sliced
2 sticks salted butter
6 cloves garlic, chopped fine
1 cup coconut milk
Half dozen raw oysters, shucked on the half shell
1/4 cup grated Parmesan
1/4 cup panko breadcrumbs

Steps:

  • Boil taro leaves in a saucepan with 4 quarts water for about an hour. Taste to check if the leaves make your mouth itchy. If it does, you need to cook down the leaves down longer. If not, put the leaves in a strainer and press out the water. Set aside.
  • In a pot, add butter, garlic and taro leaves and cook down, stirring occasionally, for 10 minutes. Add coconut milk and mix well.
  • Preheat a salamander or broiler to 375 degrees F.
  • Top oysters with the taro sauce mixture.
  • Sprinkle Parmesan and panko on each oyster.
  • Broil until cheese is melted and panko is crisp, about 5 minutes. Serve immediately.

SPINACH AND BEEF SALAD



Spinach and Beef Salad image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

8 ounces sirloin or filet mignon steak, cut into strips
2 tablespoons soy sauce
2 tablespoons olive oil, divided
1 teaspoon minced garlic
Freshly ground pepper
8 ounces shiitake or similar wild mushroom, trimmed, wiped clean and sliced*
Salt
12 ounces fresh spinach leaves, trimmed, rinsed, and patted dry
4 tablespoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
2 to 3 teaspoons lemon pepper
Salt
4 tablespoons olive oil
Minced fresh herbs, such as dill, chives, basil, or a combination
*White cultivated mushrooms may be substituted and do not need to be cooked.

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.

SPICY BEEF SALAD



Spicy Beef Salad image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound beef, cut into thin strips about 2 inches long by 1 inch wide
2 large Japanese cucumbers, peeled, halved and sliced into thin crescents
1 tablespoon thinly sliced lemon grass
1 1/2 tablespoons roasted rice powder, optional
5 cloves very fresh garlic, thinly sliced
1/2 cup thinly sliced shallots
1/2 cup chopped fresh mint leaves
1/4 cup fresh lime juice
3 to 4 tablespoons fish sauce
1/2 cup chopped cilantro
2 to 3 Thai chiles, or serranos, thinly sliced with seeds
2 teaspoons sugar
1 head romaine, inner leaves only
3 green onions, sliced diagonally

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.

VIETNAMESE-STYLE BEEF SALAD



Vietnamese-Style Beef Salad image

Categories     Salad     Beef     No-Cook     Quick & Easy     Lime     Pineapple     Mint     Cucumber     Summer     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1/2 seedless cucumber
5 tablespoons fresh lime juice
3 tablespoons water
3 tablespoons Asian fish sauce
3 tablespoons sugar
1 teaspoon dried hot red-pepper flakes
1 medium shallot, thinly sliced
1 pound fresh pineapple chunks (about 4 cups)
3/4 pound deli sliced roast beef
12 long sprigs fresh mint

Steps:

  • Halve cucumber lengthwise, then slice diagonally 1/4 inch thick.
  • Stir together lime juice, water, fish sauce, sugar, red-pepper flakes, and shallot in a small bowl until sugar is dissolved.
  • Arrange pineapple and cucumber on a platter and drizzle with some of dressing. Drape roast beef slices on top and arrange mint alongside. Serve with remaining dressing on the side.

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