Spicy Thai Sesame Beef Salad Recipes

Steps:

• Slice the steak into 1 inch pieces about 1/4 inch thick.
• Broil steak on each side 3-4 minutes (depending on how well you like your steak done).
• Heat olive oil over medium heat in a frying pan.
• Add onions, chillies and mushrooms to frying pan and cook about 5 minutes.
• Remove from heat and add beef, stirring to cover beef with mushroom mixture.
• Stir together scallions, garlic, lime juice, fish and oyster sauce, brown sugar, chili saucecilantro and sesame seeds.
• Add this mixture to the beef and mushrooms.
• Toss the lettuce and cucumbers together, place on plates then spoon warm steak mixture over the lettuce and serve.

Steps:

• Combine marinade ingredients and marinate beef at room temperature for 30-60 min. Combine dressing ingredients in a blender and blend until smooth (or use an immersion blender) Heat skillet Add 1 tbsp sesame oil Sear/brown beef in batches, leaving enough space between pieces to allow liquid to evaporate. Prepare salad: Plate salad ingredients (artfully ;-)) Drizzle lightly with dressing Top with beef Drizzle beef with dressing Sprinkle with toasted sesame seeds.

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.

Steps:

• For the Salad:.
• Preheat broiler.
• Place tofu slices on a rimmed baking sheet. Drizzle each slice with 1/4 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Season tops with salt. Transfer to broiler and cook until sesame seeds are toasted and tofu pieces are golden on the edges, about 8 minutes.
• In a large bowl, combine cabbage, cucumber, celery and corn. Toss with enough Spicy Cashew Dressing to coat and divide among 4 serving plates. Top with coconut, basil, cilantro and one piece of tofu. Serve with lime wedges and additional dressing.
• For the Spicy Cashew Dressing:.
• Combine cashews, olive oil, rice wine vinegar, sesame oil, cilantro leaves, sambal, honey and 3 tablespoons water in the bowl of a blender. Alternatively, you can use a stick blender and put all ingredients in a glass measuring cup. Blend until smooth. Season to taste with salt. Dressing can be kept up to 1 week in the refrigerator.

Steps:

• Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
• Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.