Asian Style Beef And Potato Salad Food

ASIAN POTATO SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
• To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
• Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.

ASIAN NOODLE & BEEF SALAD

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.

ASIAN STYLE BEEF AND POTATO SALAD

Steps:

• Dressing:.
• combine all ingredients in a screw top jar.
• Salad:.
• Cook (boil, steam or microwave) potatoes until tender. Drain and slice lengthways into wedges.
• Cook steak about 4 minutes per side on a preheated BBQ (grill) plate. Allow to rest for 5 minutes before slicing thinly across the grain.
• Mix salad ingredients (except sesame seeds)with the beef and potatoes, folding the dressing through gently.
• Sprinkle with the sesame seeds and serve.

ASIAN-STYLE BEEF NOODLE SALAD

Steps:

• Boil noodles as per packet directions - usually about 10 minutes. Drain, refresh under cold water and allow to cool.
• Meanwhile, rub steak with oil and cook in a hot frypan until done to your liking - I usually cook the steak a little rarer than I usually do.
• Let the meat rest, while you cut the vegetables into small, thin matchstick-style pieces.
• Lightly whisk the garlic and ginger into the salad dressing.
• Toss the cold noodles, dressing and vegetables in a large bowl. Serve in noodle bowls with thinly sliced meat on top.

ROAST BEEF AND POTATO SALAD

Steps:

• In a large bowl, combine beef, potatoes, green pepper, celery, onion and pimientos. Combine the next five ingredients; mix well. Pour over beef mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce; sprinkle with parsley.