HOT AND SOUR BEEF SALAD
Provided by Food Network
Categories main-dish
Time 34m
Yield 5 (4-ounce) servings
Number Of Ingredients 12
Steps:
- Season flank steak with salt and pepper and 1/4 cup lime juice. Heat oil in a 12-inch non-stick skillet over medium high heat. Add flank steak and cook to medium rare, turning once, about 6 to 7 minutes per side. Remove to a cutting board and let rest.
- In a large, non-reactive salad bowl, whisk together remaining lime juice, fish sauce, sugar, chili paste and cilantro. Add cucumber, mango and lettuce leaves to dressing. Toss until combined. Divide among 5 serving dishes.
- Slice flank steak very thin and divide slices among the salads. Place over greens.
Nutrition Facts : Calories 282.4 calorie, Fat 15 grams, SaturatedFat 5.6 grams, Carbohydrate 13.2 grams, Fiber 1.5 grams, Protein 24 grams
SPICY BEEF SALAD
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Prepare grill and cook beef strips 4 to 6 minutes for medium rare, or to desired doneness, turning once. (Or simply use leftover grilled steak, cut into thin strips.) Place in a large bowl and toss with cucumber slices.
- In another bowl, combine dressing ingredients and mix well. Add to beef and cucumbers and toss to coat. Arrange romaine leaves on a serving platter and spoon beef salad on top. Sprinkle green onions over the salad and serve room temperature or cold.
KOREAN BARBECUED FLANK STEAK ON HOT AND SOUR SLAW SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a shallow dish, combine grill seasoning, dark soy, a tablespoon honey, 1 teaspoon of the hot pepper flakes, half of the chopped garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes.
- Preheat indoor electric grill, stove top grill pan or outdoor grill to medium high. When the grill pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness.
- Heat a large skillet over high heat. Add 2 tablespoons vegetable oil, cabbage and peppers. Season with salt and stir fry 2 or 3 minutes. Add a drizzle of honey, about 1 tablespoon, hot pepper flakes and garlic and toss to combine with cabbage. Add sauerkraut and mix in, heating it through 1 minute. Turn off heat.
- To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile the slaw up and top with sliced Korean steak and serve.
BEEF STRIP SALAD
For a refreshing meal in minutes, Betty Gregoire of Austin, Texas adds chilled beef tenderloin to a tasty green salad with a tangy sour cream and lemon dressing.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, cook beef over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cool for 10 minutes. Refrigerate until chilled. , Thinly slice the beef; place in a small bowl. Add the onion, salt and pepper; toss to combine. Divide lettuce between two salad plates; top with beef mixture, green pepper, pimientos and olives. Combine sour cream and lemon juice; serve with salad.
Nutrition Facts : Calories 251 calories, Fat 11g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 432mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
CAMBODIAN HOT AND SOUR BEEF SALAD
Make and share this Cambodian Hot and Sour Beef Salad recipe from Food.com.
Provided by MarraMamba
Categories Cambodian
Time 16m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat a griddle, or you can use a grill.
- Cover a serving dish with lettuce leaves and set aside.
- Griddle or grill the steak; it should be rare, really, but obviously cook it as you prefer. When it's done, remove to a board on which to carve it and pour any juices in the grill pan into a bowl.
- Cut the steak into very thin slices across and put it and any more of the juices that run out into the bowl as well.
- In another bowl, mix the fish sauce, lime juice, sugar, chopped chilli and sliced shallot, stirring well.
- Then mix the contents of the two bowls together, adding the mint leaves and quickly turn out on the lettuce and serve while still warm.
Nutrition Facts : Calories 323.5, Fat 21.7, SaturatedFat 8.5, Cholesterol 76.5, Sodium 1461.2, Carbohydrate 9.2, Fiber 1.4, Sugar 4.3, Protein 22.7
HOT AND SOUR BEEF STIR-FRY
Make and share this Hot and Sour Beef Stir-Fry recipe from Food.com.
Provided by English_Rose
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large non-stick wok or saucepan, fry the meat with the garlic and ginger until browned.
- Add the vegetables and pineapple chunks and cook for 2-3 minutes. Meanwhile, blend the remaining ingredients with the pineapple juice.
- Add to the pan and heat for 1 minute.
Nutrition Facts : Calories 426.3, Fat 21.2, SaturatedFat 7.7, Cholesterol 76, Sodium 473.6, Carbohydrate 36.2, Fiber 5.3, Sugar 21, Protein 25.2
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