Asian Steak Salad Food

GRILLED STEAK SALAD WITH ASIAN DRESSING

Steps:

• Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
• Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.

ASIAN STEAK AND NOODLE SALAD

Steps:

• Marinate and grill steak:
• Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
• Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
• Assemble salad while steak rests:
• Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
• Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
• Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
• Thinly slice steak across the grain.
• Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
• *Found in Asian markets and uwajimaya.com.

WARM ASIAN STEAK SALAD

Steps:

• Whisk together all dressing ingredients.
• Pour 1/4 cup of dressing over steak in a shallow non metallic dish, turning to coat.
• Cover and marinate in refrigerator for 2 hours or overnight.
• Reserve remaining dressing.
• Grill steak 3 to 4 minutes per side for medium (if steak is about 1 inch thick).
• Let steak rest for a few minutes before carving.
• Slice thinly on the diagonal.
• In a serving dish,toss reserved dressing with salad greens, asparagus,red pepper,cucumber, green onions and coriander, if using.
• Arrange steak over salad, garnish with toasted sesame seeds and serve immediately.

ASIAN STEAK SALAD

Steps:

• Preheat grill to medium high.
• Sprinkle steaks with just salt and pepper.
• Combine cabbages, 2 T.
• of the lime juice and 1 t.
• of the Hoisin Sauce.
• Toss well and set aside.
• Grill steaks to personal preference.
• When done cut crosswise into this slices.
• Combine the remaining ingredients with the slightly marinated cabbage and toss well.
• Arrange salad on four plates and divide the meat equally between them.

THAI NOODLE-STEAK SALAD

Steps:

• Heat a grill to medium high. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Set aside in a colander to drain thoroughly.
• Whisk the lime juice, 3 tablespoons water, the sugar, sambal oelek and fish sauce in a large bowl. Add the cucumber, onion, watermelon and noodles. Season with salt and pepper and toss; set aside.
• Season the steak with salt and pepper. Brush the grill with vegetable oil. Grill the steak until marked, about 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice.
• Add all but a few tablespoons cilantro to the noodle salad and toss. Top with the steak and the remaining cilantro.

ASIAN STEAK SALAD WITH SPICY VINAIGRETTE

Steps:

• Prepare the marinade: Place lime juice, zest, ginger, garlic, and scallion in a small bowl, and whisk to combine. Place steak in a shallow dish; cover with marinade, turning to completely coat. Transfer to refrigerator, and marinate 1 hour.
• Remove steak from refrigerator 30 minutes before cooking; let sit at room temperature. Heat a grill or grill pan over medium-high heat. Remove steak from marinade, and season with black pepper. Sear steak until browned on the outside and cooked to desired doneness inside, 5 to 6 minutes on each side for medium-rare. Transfer steak to cutting board; let cool slightly, and thinly slice on the bias.
• In a large bowl, combine red bell pepper, carrots, cabbage, papaya, cilantro, mint, and bean sprouts, if using. Drizzle with the vinaigrette, and toss well to combine. Arrange vegetables and steak on four serving plates. Garnish each serving with 1 1/2 teaspoons chopped peanuts.

ASIAN STEAK STIR-FRY SALAD

Steps:

• Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
• Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.

CHILLI & LIME STEAK SALAD

Steps:

• Whisk together the garlic clove, brown sugar, lime juice and the chilli. Add the Thai fish sauce. Toss the herb salad with the cucumber, radishes and the torn coriander leaves. Divide between 2 plates.
• Pan fry the steaks, trimmed of fat, for 4-5 minutes each side, rest, slice thinly and put on top of the salad. Tip the steak juices into the dressing, pour over the salad and scatter with the roasted peanuts.

ASIAN STEAK SALAD

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Place beef in skillet; sprinkle with 1 teaspoon seasoning mix from soup mix. (Discard remaining seasoning mix.) Cook beef 4 to 5 minutes, stirring occasionally, until brown. Stir in 1 tablespoon of the dressing.
• Break block of noodles from soup mix into small pieces. Mix noodles, lettuce, pea pods, carrots, and orange segments in large bowl. Add remaining dressing; toss until well coated. Divide mixture among individual serving plates. Top with beef strips.

ASIAN SLAW WITH STEAK

Steps:

• For dressing, place first 4 ingredients in a blender; cover and process until blended. Reserve 1/2 cup dressing for slaw. Brush remaining dressing onto both sides of steak; let stand while preparing slaw., Place coleslaw mix, mango, edamame, radishes, cilantro and green onion in a large bowl. Toss with reserved dressing., Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-7 minutes per side. Let stand 5 minutes before slicing. Serve with slaw. If desired, sprinkle with lime zest.

BEEF SALAD WITH ASIAN DRESSING

Steps:

• For dressing, whisk together fish sauce, peanut oil, sesame oil, chili, garlic, lime leaves and 3 tablespoons of the lime juice. Lay steak in a shallow dish, and pour 6 tablespoons of the dressing over it. Marinate steak 1 to 2 hours, turning once.
• Heat broiler or grill to medium high. Cook steak 7 to 10 minutes, turning once, until rare. Transfer to cutting board, and let rest.
• Put lettuce and herbs in a large bowl. Add 3 tablespoons dressing (more if needed), and toss to coat.
• Put salad on 4 plates. Thinly slice steak, and lay over salad. Sprinkle with remaining lime juice; serve.

SOUTHEAST ASIAN STEAK SALAD

Steps:

• Tear romaine into pieces into a bowl. Halve cucumber lengthwise and seed. Thinly slice cucumber crosswise and add to romaine. Chill romaine mixture, covered. Mince shallot, jalapeño, and garlic (wear rubber gloves when handling jalapeño) and in a large bowl stir together with lime juice, soy sauce, 1 tablespoon oil, fish sauce, and sugar until sugar is dissolved.
• Pat steak dry and season with salt. In an 8- to 10-inch heavy skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté steak 4 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 5 minutes.
• While steak is standing, stack mint leaves and thinly slice. Toss mint with romaine mixture and all but about 2 tablespoons dressing until combined well. Divide salad between 2 plates and slice steak. Toss steak with remaining dressing and arrange on salads.

ASIAN STEAK SALAD WITH CUCUMBER AND NAPA CABBAGE

Steps:

• Heat broiler, with rack set 4 inches from heat. In a small bowl, whisk together lime juice, vinegar, oils, red-pepper flakes, and garlic.
• Pierce steak all over with a fork; place in a shallow dish or resealable plastic bag. Pour soy sauce and half of lime-juice mixture over steak (reserve remaining half for dressing), and marinate at room temperature, 10 minutes (or up to overnight in the refrigerator).
• Spray a baking sheet with cooking spray. Lift steak from marinade (discard marinade), and place on baking sheet. Broil, without turning, until medium-rare, 8 to 10 minutes. Let rest 5 minutes. Slice thinly on the diagonal, across the grain.
• In a large bowl, toss cabbage and cucumber with reserved dressing; divide among four plates. Top salad with steak and peanuts.