Sweet And Tangy Beef Salad Food

SPICY BEEF SALAD

Steps:

• Partially freeze beef. Slice across the grain into thin strips; set aside. For dressing, combine lime juice, sugar, soy sauce, basil and mint; set aside. , In a medium nonstick skillet coated with cooking spray, saute the jalapeno, garlic and ginger for 30 seconds. Add beef; stir-fry until cooked as desired. Remove beef from pan; gently toss with red pepper and cucumber. , Place greens in a large bowl or divide among individual bowls or plates; top with beef mixture. Add dressing to pan and bring to a boil; remove from the heat and drizzle over salad. Serve immediately.

SWEET AND TANGY COLESLAW

Steps:

• In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding.
• Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving.
• When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

SWEET AND TANGY BEEF SALAD

Steps:

• Place 3 cups of water in saucepan and bring to a boil.
• Add walnuts, return to boil and cook for 1 minute.
• Drain, rinse under warm water and drain again.
• Transfer to large bowl, pour sugar over and stir until dissolved.
• Deep fry nuts at 350 for about 5 minutes or until golden, remove to a colander, salt and stir every few minutes to keep from sticking.
• Spread on paper towel to cool.
• Will keep for about 2 weeks in tightly covered container.
• Grill beef, rest and cut on bias into thin strips.
• Combine canola, sesame oil, chili oil, soy, vinegar, lemon juice, cilantro, zest, ginger and garlic in bowl.
• Whisk to blend.
• Add beef strips and let stand for 15 minutes.
• Just before serving, remove beef from dressing and reserve dressing.
• Combine beef, carrot, red pepper, onion, watercress, mint and spinach in large bowl.
• Dress to taste.
• Serve on plates topped with walnuts.

SWEET AND TANGY SALAD DRESSING

Steps:

• Mix all ingredients well.
• pour over salad.

SWEET AND TANGY BEEF

Steps:

• Mix all ingredients into a crockpot and stir.
• Cook on low heat for 7 hours, high heat for 4.
• Serve over rice.

TANGY STEAK SALAD

Steps:

• Heat oil in 10-inch skillet over high heat.
• Cook beef in oil about 2 minutes, stirring constantly, until brown; drain. Stir in mustard and parsley; keep warm,
• Toss lettuce, celery, green onions and bell pepper. Divide among 4 dinner plates. Top with beef mixture.

SWEET 'N' TANGY POT ROAST

Steps:

• Place roast in 5 qt slow cooker.
• Sprinkle with salt and pepper.
• In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat.
• Cover and cook on low for 9-10 hours or until meat is tender.
• Combine cornstarch and cold water until smooth.
• Stir into slow cooker.
• Cover and cook on high for 30 minutes or until gravy is thickened.
• Remove meat from slow cooker.
• Slice and serve with gravy.

GRANDMA'S SWEET AND TANGY BEAN SALAD

Steps:

• Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
• Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
• Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.