Marinated Mongolian Steak Salad Recipes

Steps:

• For dressing, whisk together first 7 ingredients., Mix first 5 beef ingredients; toss with beef strips. In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat; stir-fry beef mixture until browned, 2-3 minutes. Remove from pan., Combine salad ingredients; divide among 4 plates. Top with beef. Drizzle with dressing.

Steps:

• For Marinade:.
• Mix first 7 ingredients in large shallow glass baking dish just large enough to accommodate steaks.
• Add steaks, turning to coat.
• Cover and let stand 1 hour at room temperature.
• For Dressing:.
• Whisk vinegar,mustard,tarragon,shallots and garlic in small bowl.
• Whisk in oil in slow steady stream; season to taste with slat and pepper.
• Prepare barbeque (high heat).
• Remove steaks from marinade, reserve marinade.
• Grill steaks about 5 minutes per side for medium-rare, basting occasionnally with marinade.
• Toss greens with enough dressing to thinly coat leaves; divide among plates.
• Cut steaks into thin slices and arrange atop greens.
• Serve immediately, passing any extra dressing.

Steps:

• For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
• Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.
• For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.
• Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
• Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.
• For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.
• Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
• Serve immediately. Yum!

Steps:

• Combine marinade ingredients. Marinate meat overnight.
• Broil or grill steak for 12-15 minutes until done to your taste.
• Cut across grain into 1 1/2 inch thin strips.
• Combine vegetables.
• Combine dressing ingredients. Toss with vegetables.
• Serve steak over salad.

Steps:

• Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
• Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.