HEALTHY SRIRACHA-LIME RICE-NOODLE SALAD BOWL WITH BEEF
This filling healthy salad bowl is fast and fun to make, with fresh flavors your whole family will enjoy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- In large bowl, beat Dressing ingredients with whisk. Add carrots, onion and cucumber; toss to thoroughly coat vegetables. Cover; set aside.
- In large bowl, place noodles. Pour enough boiling water over noodles to cover; stir to break apart noodles. Let stand 5 to 7 minutes, stirring noodles occasionally with tongs until tender. Divide noodles among 4 serving bowls.
- Set oven control to broil. Line broiler pan or cookie sheet with foil; spray with cooking spray. Rub steak with vegetable oil, then Chinese five-spice powder. Place on pan. Broil with top 6 inches from heat 5 to 6 minutes on each side, until cooked to desired doneness (140°F for medium). Transfer steak to cutting board, cover with foil; let rest 5 minutes.
- Using tongs or slotted spoon, divide vegetables among 4 bowls with noodles. Toss salad greens in remaining dressing, and transfer to bowls with noodles and vegetables.
- Thinly slice beef diagonally against the grain, then cut into bite-size pieces and place on top of salad. Serve immediately.
Nutrition Facts : Calories 380, Carbohydrate 58 g, Cholesterol 40 mg, Fat 1, Fiber 5 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 9 g, TransFat 0 g
BEEF AND LIME RICE SALAD
Make and share this Beef and Lime Rice Salad recipe from Food.com.
Provided by LMillerRN
Categories Long Grain Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook beef in a saucepan over medium high heat, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels. Wipe pan clean.
- Add 3 cups water, salt, and cumin to saucepan. Bring to a boil, add rice, cover, reduce heat, and cook 20-25 minutes or until water is absorbed and rice is tender. Stir in beef, lime rind, and lime juice. Serve salad with desired toppings.
Nutrition Facts : Calories 454.7, Fat 11.9, SaturatedFat 4.7, Cholesterol 73.7, Sodium 373.1, Carbohydrate 55.9, Fiber 0.9, Sugar 0.1, Protein 27.7
BEEF SKEWERS WITH CHIMICHURRI RICE SALAD
Bring some South American sunshine to your barbecue plate with chimichurri rice and cumin spiced sirloin
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 18
Steps:
- First, make the chimichurri base. Put the shallot in a mini food processor with the garlic, herbs and oil. Pulse until finely chopped but still with some texture - like a chunky pesto. Put 1 1/2 tbsp in a small bowl and set aside. Mix the red wine vinegar, chilli and 1 tbsp water into the remaining mixture and season. Chill until assembling.
- Stir the cumin seeds and lime juice into the reserved 1 1/2 tbsp chimichurri base, then spoon all over the steak strips in a non-metallic dish. Give everything a good mix to coat, then marinate in the fridge for at least 30 mins, or up to 2 hrs.
- Rinse the rice and put in a saucepan with triple the volume of water. Bring to the boil, then lower the heat, cover and simmer gently until cooked. Drain any remaining liquid, then spread on a tray to cool quickly.
- When the rice is almost cool, stir in half the chimichurri sauce with the black beans, shallots, avocado and cucumber.
- Thread the beef onto 6 large or 12 small skewers and heat the grill or a griddle pan to high. Grill for 3-4 mins each side, or griddle for 1-2 mins each side, depending on how well cooked you like your steak. Serve the rice on a platter with the skewers, lime wedges, yogurt mixed with lime zest and black pepper, and the remaining chimichurri.
Nutrition Facts : Calories 457 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 2 grams sugar, Fiber 11 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium
BEEF FAJITA RICE SALAD
Great refreshingly simple dish quick to make and for all to enjoy during Mexican cookoff! Summer easy and will fill the hungry man! I made this last night and everyone loved it! It was on a supermarket flyer I picked up at the meat counter in Albertson's.
Provided by Gingerbee
Categories One Dish Meal
Time 16m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Combine lime juice, oil, garlic, onion powder, cumin, salt and pepper in a shallow baking dish; Add beef, cover, and marinate in refrigerator, for at least 4 hours.
- Remove beef and cook as desired (grilled, pan fried or broiled) for 10 to 12 minutes.
- Slice meat diagonally into bite-size pieces.
- Combine rice, tomatoes, cheese, olives and onions in a large bowl.
- Arrange mixture over shredded lettuce.
- Place beef on top.
- Serve with picante sauce and sour cream.
COPYCAT CHIPOTLE BARBACOA BOWL WITH CILANTRO- LIME RICE
You'll love this Chipotle Barbacoa Bowl Recipe! The Adobo sauce is a breeze to make, braising the beef is practically set it and forget it...then rice! Throw a party!
Provided by EmKenBken
Categories Mexican
Time 1h2m
Yield 6 cups, 8 serving(s)
Number Of Ingredients 22
Steps:
- For the marinade:.
- To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 4 tablespoons adobo sauce (from can of chili's in adabo), 2 chipotle chili (also from can), chile powder, 2 tablespoons oil, 1 tablespoon salt, cumin, vinegar, oregano, and black pepper.
- Blend until completely smooth, add 1 1/2 cup water stirring to combine.
- Marinate meat in adobo:.
- Place meat in a large non-reactive container, with enough room for the adobo sauce.
- Pour sauce over, turning roast to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; meat can be marinated for up to 2 days. Remove roast from marinade, pat dry with paper towels. Cut beef into 3 equal portions.
- Cook Roast:.
- Preheat oven to 275F .
- In a large Dutch oven, combine beef with adobo marinade and bay leaves. Cover and cook until beef is tender and can be pulled apart with a fork, 6 to 7 hours.
- Using a large slotted spoon or tongs remove beef to a large bowl. (reserve cooking liquid, discard bay leaves and whole chilis) Allow beef to rest, covered for 30 minutes, Shred beef using two forks or tongs, discarding excess fat. Taste adobo cooking liquid. (if it is too spicy or too salty, thin it out with hot water) moisten meat with 1 cup adobo cooking liquid, reserving the rest for later use.
- Make Rice:.
- In medium pot (about 2 to 3 quarts) combine water, rice, salt, and bay leaf. Boil, uncovered until steam holes appear in rice, and grains on surface appear dry, about 8 minutes. Cover pot and cook rice over lowest heat 15 minutes more, until moisture is mostly absorbed. Remove pot from heat and cover. Let rice stand for 5 minutes undisturbed Transfer rice to a medium bowl fluff with a fork, stir in lime juice and cilantro.
- Assemble Barbacoa Bowls:.
- Top desired amount of cilantro-lime rice with barbacoa and desired toppings such as Copycat Chipotle Fresh Tomato Salsa, Copycat Chipotle Guacamole, Copycat Chipotle Pinto Beans and Monterey jack cheese.
Nutrition Facts : Calories 769.6, Fat 31.3, SaturatedFat 15, Cholesterol 187.4, Sodium 3141.6, Carbohydrate 55.6, Fiber 9.1, Sugar 4.3, Protein 68.8
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VIETNAMESE BEEF SALAD | BEST BEEF RECIPES
From bestbeefrecipes.com
4.8/5 (28)Calories 272 per servingCategory Asian Beef Recipes
- In a small dish, make the steak marinade by mixing together the juice of 2 limes, 1 tsp. fish sauce, and 1 tsp. garlic ginger paste.Pour the steak marinade over 2 room temperature 8 oz. rump or sirloin steaks. Cover, and allow to soak for at least 20 minutes.
- Cook 1 cup dried rice noodles by placing them in a bowl and covering them with boiling water. Let them sit for 1 minute, then carefully drain and rinse under cold water.Peel and cut 2 medium carrots into strips. Slice 1 large cucumber into ribbons using a vegetable peeler. Roughly chop 2 baby gem lettuce heads, a handful of fresh coriander, and 10 to 15 fresh mint leaves. Finely slice a red chili with the seeds left in. Finally, place these salad ingredients in a large bowl.Add the cooked rice noodles to the bowl with the salad ingredients, cover, and place in the fridge.
- Place a griddle pan or skillet over medium heat. When the pan is hot, carefully add the marinated steaks. Cook on each side for 3 to 4 minutes for a pink middle. Remove the steaks from the pan and wrap them loosely in foil to rest for at least 8 minutes before slicing and serving.
- In the meantime, prepare the Asian salad dressing. Mix together 2 Tbsp. sesame oil, the juice of 1 lime, 1 tsp. fish sauce, and 1 Tbsp. honey. Mix well.
YUM NUA (THAI BEEF SALAD) RECIPE | BON APPéTIT
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4.7/5 (24)Estimated Reading Time 4 minsServings 4
- Place rice in a medium skillet and set over medium heat. Cook, tossing often, until golden brown and deeply nutty–smelling, 12–15 minutes. Let cool, then finely grind in a spice mill or mortar and pestle; set aside.
- Meanwhile, stir lime juice, fish sauce, red pepper flakes, and sugar in a small bowl until sugar dissolves. Season with salt and black pepper.
- Do ahead: You can toast and grind the rice a few days in advance (as Suntaranon does). If the smokiness and aroma have faded at all, just toss it in briefly hot skillet to refresh.
- Place beef in a large bowl and add fish sauce, sugar, and 2 Tbsp. oil. Let sit at room temperature 1 hour, or cover and chill up to 1 day ahead.
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