THAI BEEF SALAD
A colorful, tangy salad that brings out the best in Thai cuisine and spices.
Provided by Mick
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 3h45m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
- Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
- Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 27.4 g, Cholesterol 25.2 mg, Fat 5 g, Fiber 1.9 g, Protein 16 g, SaturatedFat 2 g, Sodium 1050.6 mg, Sugar 19.2 g
THAI BEEF SALAD
Steps:
- Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle. Grind until a smooth paste forms.
- Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.
- Alternative: Finely mince garlic, coriander and chilli. Use side of knife to smear into paste on cutting board, then shake in jar with remaining ingredients.
- Preheat a skillet over high heat until screaming hot and smoking.
- Drizzle the beef with 1/2 tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper. Cook the beef to your liking (Note 2).
- Cook times: for steak 2cm / 4/5" thick, 2 min on each side for medium rare (until internal temp is 52°C/125°F) OR 2 1/2 min each side for medium (internal temp 57°C/135°F).
- Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.
- Place lettuce in a bowl, drizzle with 1 tbsp Dressing and toss.
- Slice the beef thinly against the grain (Note 2) and place in a bowl with the remaining Salad ingredients. Dress with most remaining Dressing and toss gently.
- Pile dressed lettuce onto plate(s), pile over beef and other salad ingredients.
- Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves if using, drizzle with remaining Dressing. Serve immediately!
Nutrition Facts : ServingSize 326 g, Calories 384 kcal, Carbohydrate 13.5 g, Protein 38.1 g, Fat 19.9 g, SaturatedFat 4.4 g, Cholesterol 101 mg, Sodium 1553 mg, Fiber 2.4 g, Sugar 7.6 g
MARINATED ORIENTAL BEEF SALAD
Another great salad to serve on those hot, summer days. This recipes uses flank steak, but you can use boneless, chicken breasts instead. Just stir-fry chicken until done. This would be another great salad to serve at a Ladies Luncheon.
Provided by Tammy Raynes
Categories Salads
Time 55m
Number Of Ingredients 14
Steps:
- 1. Broil meat 5 minutes on each side or until desired doneness; slice diagonally into thin strips.
- 2. Meanwhile, in large bowl, combine lemon juice, catsup, oil, sugar, garlic powder, ginger and pepper; mix well.
- 3. Add sliced meat, mushrooms, water chestnuts and onion; mix well. Cover; refrigerate 8 hours or overnight, stirring occasionally.
- 4. Before serving, add pea pods. Serve on lettuce; garnish with tomato. Refrigerate leftovers.
THAI MARINATED BEEF CABBAGE SALAD WITH WARM SHALLOT VINAIGRETTE
Steps:
- Combine all ingredients and mix well. Can be stored in the refrigerator until ready for use.
- In a saucepan or small wok, heat the canola oil until hot. In a tall container, combine the shallots, lemongrass and chiles. Pour the hot oil over the mixture and stir. Slowly add the fish sauce, lime juice, vinegar and sesame oil. Put vinaigrette back into the saucepan to bring back to a simmer. Pour over the cabbage mixture to coat. There will be leftover vinaigrette. Check for seasoning.
- Combine the jalapenos and serrano chiles, sambal, shallots, garlic and honey in a food processor and blend into a smooth paste. While the processor is running, slowly add the soy sauce and rice vinegar. Season. The mixture can be made up ahead and stored in the refrigerator.
- Set oven on broiler or heat a grill. Quickly marinate sirloin in chile mixture for 3 to 5 minutes, turning to coat completely. Cook sirloin to a medium rare, about 4 minutes a side. Let beef rest for 3 minutes before slicing into thin strips.
- PLATING On a large plate, place a mound of the cabbage mixture and arrange sirloin slices around the salad. Garnish with sesame seeds.
ASIAN BEEF SALAD
Prepare tender flank steak with exotic Asian flavours and add a hit of spice to get this delicious salad.
Provided by Elizabeth Baird
Categories beef,Chinese,dinner,Main,salad,vegetables
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place steak in large shallow dish.
- Whisk together fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil; pour over meat, turning to coat. Cover and refrigerate for at least 8 hours or for up to 24 hours.
- Place lettuce in large salad bowl.
- In saucepan of boiling water, cook snow peas for2 minutes or until tender-crisp.
- Drain and chill under cold running water; drain again and pat dry.
- Add to salad bowl. Add red pepper.
- Slice cucumber in half lengthwise; slice thinly crosswise and add to bowl.
- Add bean sprouts.
- Reserving marinade, place flank steak on foil-lined baking sheet.
- Broil, 6 inches (15 cm) from heat, turning once, for about 10 minutes or until medium-rare.
- Transfer to cutting board and tent with foil; let stand for 5 minutes.
- Meanwhile, in small saucepan, bring reserved marinade to boil; boil gently for 5 minutes. Remove from heat.
- Whisk in vinegar and sugar; gradually whisk in olive oil. Let dressing cool slightly.
- Slice meat diagonally across the grain into thin slices; add to salad bowl.
- Pour dressing over top; toss gently to coat lightly.
ONE-FOR-ALL MARINATED BEEF
"I use this great marinade not just for beef, but for everything I grill-from pork chops to chicken," notes Sue Sauer of Deer River, Minnesota. "The marinade's main ingredient-orange juice- is both low in calories and a good tenderizer."
Provided by Taste of Home
Categories Dinner
Time 13m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a shallow dish, combine the first 6 ingredients; add steak and turn to coat. Cover; refrigerate for 4 hours or overnight., Drain and discard marinade. On a lightly oiled grill rack, grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 206 calories, Fat 10g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 305mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
GRILLED STEAK SALAD WITH ASIAN DRESSING
BBQ steak salad with a sesame-rice vinegar dressing.
Provided by Joanne Zalapski Samchyk
Categories Salad Green Salad Recipes
Time 1h45m
Yield 2
Number Of Ingredients 17
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.
Nutrition Facts : Calories 704.3 calories, Carbohydrate 38.9 g, Cholesterol 60.7 mg, Fat 52.6 g, Fiber 12.2 g, Protein 26 g, SaturatedFat 11.6 g, Sodium 1000.5 mg, Sugar 19.6 g
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.
MARINATED BEEF SALAD
Make and share this Marinated Beef Salad recipe from Food.com.
Provided by Recipe Junkie
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine beef, onion, parsley, red pepper, and tomato, tossing well.
- Combine olive oil, vinegar, salt, pepper, oregano and mustard.
- Pour over salad, tossing well.
- Refrigerate at least 3 hours.
- At serving time, line serving dish with lettuce leaves, fill with salad, and garnish with tomato wedges.
- Serve with plenty of crusty bread.
Nutrition Facts : Calories 275, Fat 27.4, SaturatedFat 3.8, Sodium 306.3, Carbohydrate 7.9, Fiber 2.3, Sugar 4.5, Protein 1.8
ASIAN GRILLED BEEF SALAD
This recipe uses a fabulous technique that gives you more flavor than regular marinating does - you put the meat in the marinade AFTER you cook it!
Provided by Northwest Lynnie
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine all marinade/dressing ingredients in a jar and shake well.
- An hour before grilling, remove steak from the refrigerator, dry with paper towels, and bring to room temperature, uncovered.
- If you are using flank steak, make diagonal cuts accross both sides of the meat to help tenderize it.
- Grill steak to desired doneness.
- Let rest 10 minutes.
- Slice the steak thinly across the grain of the meat.
- Put slices in a bowl and pour half of the dressing/marinade over them.
- Toss salad greens with a small amount of marinade/dressing, just enough to coat them.
- Put greens on a large platter or on 6 individual plates.
- Arrange vegetables in a decorative manner on greens.
- Place beef slices in the center of the salad.
- To take this camping or on a picnic, bag all ingredients separately, and combine at the site.
- It's best to put the steak slices in the marinade/dressing while they are still warm, but don't leave them in for more than 20 minutes.
- Pass extra marinade/dressing on the side.
- Cooking time includes time for meat to come to room temperature.
Nutrition Facts : Calories 296.5, Fat 18.8, SaturatedFat 7.1, Cholesterol 76, Sodium 984.7, Carbohydrate 6.7, Fiber 1.6, Sugar 3.2, Protein 25
More about "marinated oriental beef salad food"
BEEF SALAD
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.
ASIAN GRILLED BEEF STEAK SALAD - CANADIAN BEEF
From canadabeef.ca
ASIAN BEEF SALAD - COOKING WITH CURLS
From cookingwithcurls.com
QUICK ASIAN BEEF MARINADE : COOKING WITH BLISS
From cookingwithbliss.com
ASIAN-STYLE BEEF SALAD
From healthyfood.com
THAI-STYLE MARINATED FLANK STEAK AND HERB SALAD RECIPE
From seriouseats.com
ASIAN MARINADE MASTER SAUCE RECIPE
From foodiecrush.com
THE ULTIMATE FLANK STEAK MARINADE
From justataste.com
ASIAN SALAD WITH MARINATED BEEF FLANK STEAK
From sweetteawithlemon.com
KETO ASIAN BEEF SALAD WITH GINGER & SESAME
From dietdoctor.com
WEST AFRICAN GRILLED BEEF (SUYA)
From allrecipes.com
EASY THAI STEAK SALAD
From jocooks.com
RECIPES FOR GRILLING SALMON KIMCHI BURGERS AND BEEF SKEWERS
From bostonglobe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love