Best Asian Beef Salad Recipes

ASIAN PASTA SALAD WITH BEEF, BROCCOLI AND BEAN SPROUTS

Steps:

• Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
• Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
• Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.

ASIAN NOODLE & BEEF SALAD

Steps:

• For dressing, mix first six ingredients. Sprinkle steak with pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Let stand 5 minutes before slicing., Meanwhile, prepare rice noodles according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine noodles, vegetables and steak; toss with dressing.

ASIAN BRAISED BEEF SHANK WITH HOT AND SOUR SHREDDED SALAD

Steps:

• The point of a stew, it should go without saying, is its flavour rather than its form. So while the crunchy salad strips of carrot, scallion and bell pepper, do bring colour and beauty to the otherwise brown study, their texture and Asian-flavoured bite provide the perfect partner for the rich aromatic spiciness of the soft-braised stew beneath.
• Cooking the shin on the bone gives me a certain primitive pleasure, and the meat even more melting tenderness, but you can buy cubed beef shank off the bone (or other stew meat, if you must), in which case, you won't need as much in weight.
• Along with the stew and its crunchy, hot and sour topping, I serve gingery mashed parsnip and potatoes, the ginger offering a muted echo of the South East Asian tones. While a plain bowl of rice would be a fine alternative, know that the aromatic mash makes for fantastic, fiery potato patties the day or so after.
• For the beef: Preheat the oven to 300 degrees F.
• Quarter and peel the onions, and peel and roughly slice the ginger and put into the processor with the peeled garlic cloves and coriander. Blitz until finely chopped, then heat the oil in a large Dutch oven and fry this mixture gently, until soft and beginning to catch in the pan; this should take about 10 minutes, over medium heat and with regular stirring.
• Pour in the Chinese wine (or sherry) and let it bubble up. Add the soy sauce, brown sugar, broth, oyster sauce and vinegar. Bring to a boil, then drop in the cinnamon sticks and star anise. Add the pieces of beef shank and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (regular stew steak may take longer).
• Take the Dutch oven carefully out of the oven and, using a perforated spoon, remove the beef to an ovenproof dish, cover with aluminum foil, and keep warm in the oven, while you vigorously boil the sauce in the Dutch oven on the stove, without a lid, until it has reduced by about half.
• For the salad: Peel the carrots, cut into long slices, and then julienne them (i.e. cut into matchstick-like strips). Trim and halve the scallions and then julienne as well. Seed the chillies and also cut into juliennes, and finely chop the cilantro. Combine all the julienned vegetables and the chopped cilantro in a bowl. In another bowl mix the lime juice, fish sauce and superfine sugar, and dress the vegetables with this.
• For serving: Arrange the beef on a serving platter and pour over the reduced sauce over the meat, then dress the top with the hot and sour shredded salad. If you are using cubes of stew meat, rather than slices of shank, you'd probably do better to use a deeper dish.
• Make Ahead Note: Cook the beef for 1 3/4 hours then transfer to a bowl to cool. Cover, refrigerate and store in refrigerator for up to 2 days. When ready to use, return the beef to the Dutch oven and heat gently until sauce is just boiling. Cover and return to oven for 30 minutes, or until the beef is piping hot. Transfer meat to an ovenproof dish and finish sauce as directed.
• Freeze Note: Cook and cool as above then freeze for up to 3 months in airtight container. Thaw overnight in fridge and reheat and finish as above.

ASIAN BEEF AND NOODLE SALAD

Steps:

• 1.Cut beef steak lengthwise in half, then crosswise into 1/4 to 1/8-inch thick strips. Combine marinade ingredients in small bowl. Place beef and 1/4 cup marinade in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. Cover and reserve remaining marinade in refrigerator. 2.Cook pasta according to package directions, adding peas and carrots during last 1 to 2 minutes and cooking until vegetables are crisp-tender. Drain; place pasta and vegetables in large serving bowl. Set aside. 3.Meanwhile remove steak from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef. Season with salt and pepper, as desired. 4.Add beef with juices and reserved marinade to pasta and vegetables; toss to combine. Sprinkle with sesame seeds, if desired.

ASIAN-STYLE GRILLED BEEF SALAD

Steps:

• In a small bowl, combine vegetable oil, lime juice, fish sauce, and chile.
• Remove beef and vegetables from kebabs. Halve beef pieces and mushrooms and add beef and vegetables to a large bowl with lettuce, mint leaves, and scallions. Add dressing and toss to coat. Top with peanuts and serve.

ASIAN BRAISED BEEF SHANK WITH HOT AND SOUR SHREDDED SALAD RECIPE

Steps:

• For the beef: Preheat the oven to 300 degrees F. Quarter and peel the onions, and peel and roughly slice the ginger and put into the processor with the peeled garlic cloves and coriander. Blitz until finely chopped, then heat the oil in a large Dutch oven and fry this mixture gently, until soft and beginning to catch in the pan; this should take about 10 minutes, over medium heat and with regular stirring. Pour in the Chinese wine (or sherry) and let it bubble up. Add the soy sauce, brown sugar, broth, oyster sauce and vinegar. Bring to a boil, then drop in the cinnamon sticks and star anise. Add the pieces of beef shank and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (regular stew steak may take longer). Take the Dutch oven carefully out of the oven and, using a perforated spoon, remove the beef to an ovenproof dish, cover with aluminum foil, and keep warm in the oven, while you vigorously boil the sauce in the Dutch oven on the stove, without a lid, until it has reduced by about half. For the salad: Peel the carrots, cut into long slices, and then julienne them (i.e. cut into matchstick-like strips). Trim and halve the scallions and then julienne as well. Seed the chillies and also cut into juliennes, and finely chop the cilantro. Combine all the julienned vegetables and the chopped cilantro in a bowl. In another bowl mix the lime juice, fish sauce and superfine sugar, and dress the vegetables with this. For serving: Arrange the beef on a serving platter and pour over the reduced sauce over the meat, then dress the top with the hot and sour shredded salad. If you are using cubes of stew meat, rather than slices of shank, you'd probably do better to use a deeper dish. Make Ahead Note: Cook the beef for 1 3/4 hours then transfer to a bowl to cool. Cover, refrigerate and store in refrigerator for up to 2 days. When ready to use, return the beef to the Dutch oven and heat gently until sauce is just boiling. Cover and return to oven for 30 minutes, or until the beef is piping hot. Transfer meat to an ovenproof dish and finish sauce as directed. Freeze Note: Cook and cool as above then freeze for up to 3 months in airtight container. Thaw overnight in fridge and reheat and finish as above. .Printed from FoodNetwork.com on Sun Jan 9 2011

BEEF SALAD WITH ASIAN DRESSING

Steps:

• For dressing, whisk together fish sauce, peanut oil, sesame oil, chili, garlic, lime leaves and 3 tablespoons of the lime juice. Lay steak in a shallow dish, and pour 6 tablespoons of the dressing over it. Marinate steak 1 to 2 hours, turning once.
• Heat broiler or grill to medium high. Cook steak 7 to 10 minutes, turning once, until rare. Transfer to cutting board, and let rest.
• Put lettuce and herbs in a large bowl. Add 3 tablespoons dressing (more if needed), and toss to coat.
• Put salad on 4 plates. Thinly slice steak, and lay over salad. Sprinkle with remaining lime juice; serve.

ASIAN BEEF NOODLE SALAD

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Bring a pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Mix ground beef, Napa cabbage, carrots, and green onions in a large salad bowl; stir in cooked shell pasta.
• Whisk soy sauce, red wine vinegar, honey, lemon juice, olive oil, and red pepper flakes together in a small bowl; drizzle over salad and stir thoroughly to coat.

ASIAN BEEF SALAD

Steps:

• Soak the rice noodles according to pack instructions. Whisk together the soy sauce, lime, ginger and oil in a large serving bowl. Drain the noodles well, then tip into the bowl. Cut the beef into bite-size pieces then add to the bowl along with the remaining ingredients. Toss everything together, then serve.

SEARED ASIAN BEEF WITH NOODLE SALAD AND GINGER DRESSING

Steps:

• Toast the cashews, sunflower and sesame seeds in the frying pan, tossing regularly until golden, then tip into a bowl, return the pan to the heat and turn the heat up to high • Put the noodles into another bowl with a pinch of salt and cover with boiling water • Rub the steak with salt, pepper and the five-spice, and put into the frying pan with 1 tablespoon of olive oil, turning every minute until cooked to your liking. In another bowl, mix together the pickled ginger and its juice, the juice of 1 to 2 limes, the fish and soy sauces and sesame oil, then finely slice and add the chilli • Trim the lettuce and break the leaves apart, shredding any larger ones, then scatter over a large board • Coarsely grate over the trimmed carrot, using a box grater • Halve the radishes, roughly chop the cucumber and the top leafy half of the coriander and trim and finely slice the spring onions. Pile all the veg on the board, snip over the cress and scatter over the alfalfa sprouts • Drain the noodles, rinse and drain again, then add them to the board • When the steak is done, move it to a board to rest, then slice and place on top of the salad, pouring over any resting juices • Scatter over the nuts and serve the dressing on the side, with any remaining lime wedges.

ASIAN GRILLED BEEF SALAD

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.

ASIAN BEEF AND NOODLE SALAD

Steps:

• In a non-stick skillet, toast sesame seeds over medium heat until fragrant. Transfer seeds to a bowl. Heat 1 teaspoon oil in the skillet over high heat. Sear meat until browned on one side, about 1 minute. Turn and cook until meat is pink in the center, about 2 minutes. Transfer to a large bowl along with any juices. Heat 1 teaspoon oil in the pan over medium-high heat. Sauté the onion until browned, about 5 minutes. Add to the bowl of meat. Reheat the pan. Stir in carrots and garlic. Add 2 tablespoons broth. Stir-fry 1 minute. Mix in squash and remaining broth. Stir-fry until squash is bright green but still al dente. Add mushrooms and heat through. Add vegetables to the meat. Use hands to break up dry rice noodles into short lengths. Place noodles in a bowl and cover with boiling water. Let sit until just tender but not mushy, about 1-2 minutes. Drain. Add to meat and vegetables. Combine soy sauce, juice, black pepper and remaining oil. Pour over salad. Add sesame seeds. Toss to mix well. Season salad to taste with salt and pepper. Serve warm.

ASIAN BEEF SALAD/JAMIE OLIVER

Steps:

• Ingredients out • Kettle boiled • Large frying pan, high heat Toast the cashews, sunflower and sesame seeds in the frying pan, tossing regularly until golden, then tip into a bowl, return the pan to the heat and turn the heat up to high • Put the noodles into another bowl with a pinch of salt and cover with boiling water • Rub the steak with salt, pepper and the five-spice, and put into the frying pan with 1 tablespoon of olive oil, turning every minute until cooked to your liking. In another bowl, mix together the pickled ginger and its juice, the juice of 1 to 2 limes, the fish and soy sauces and sesame oil, then finely slice and add the chilli • Trim the lettuce and break the leaves apart, shredding any larger ones, then scatter over a large board • Coarsely grate over the trimmed carrot, using a box grater • Halve the radishes, roughly chop the cucumber and the top leafy half of the coriander and trim and finely slice the spring onions. Pile all the veg on the board, snip over the cress and scatter over the alfalfa sprouts • Drain the noodles, rinse and drain again, then add them to the board • When the steak is done, move it to a board to rest, then slice and place on top of the salad, pouring over any resting juices • Scatter over the nuts and serve the dressing on the side, with any remaining lime wedges.

ASIAN BEEF AND WILD RICE SALAD

Steps:

• 1) Place beef steaks and 1/3 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. 2) Meanwhile, cook rice in boiling water according to package directions omitting butter and salt, if desired. Place in large bowl; cool. 3) Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 4) Add bell pepper, cucumber, edamame, 2 tablespoons green onion, cilantro and remaining 1/3 cup dressing to rice; toss to combine. Season with salt, as desired. 5) Carve steaks into slices. Place rice salad on serving plate. Arrange steak over rice; top with remaining 2 tablespoons green onion.

ASIAN BEEF SALAD WITH CILANTRO, SCALLIONS AND SESAME SEEDS

Steps:

• Place sesame seeds in a small skillet and set pan over medium-low heat. Cook 1 to 3 minutes, until just golden brown, shaking the pan frequently to prevent burning. Remove from heat and set aside.
• Place lettuce in a large bowl (or divide onto individual dishes). Top lettuce with beef, carrots, scallions and cilantro.
• In a small bowl, whisk together broth, vinegar and sesame oil. Season with salt and pepper, to taste. Pour mixture over salad, and top with toasted sesame seeds. Serve immediately.

GRILLED ASIAN BEEF SALAD

Steps:

• Combine fish sauce, lime juice, hoisin sauce, ginger root, sherry, garlic, asian chili paste and sesame oil. Marinate the steak for 8-24 hours in the above mixture. Grill on medium high for 10 minutes. Cover and let rest for 10 minutes. Make the dressing with the balsamic vinager,sugar and oil, wisked. Toss the salad ingredients, lettuce, snow peas, red pepper, cucmber and bean sprouts. Plate the salad, drizzle the dressing over the salad. Slice the steak into thin strips and divide onto the plated salad. Serve it up!

ASIAN BEEF SALAD W/ SRIRACHA HONEY DRESSING

Steps:

• 1. Sear the Steak - Preheat a grill/ grill pan/ cast-iron skillet on medium high. Season steak with salt and pepper and cook it to medium rare, 3-4 minutes per side. Let steak rest for at least 5 minutes and slice thinly across the grain. 2. Dressing Combine honey, Sriracha, soy sauce, lime juice, with pepper.

ASIAN BEEF SALAD

Steps:

• Marinate the flank steak overnight in your choice of teriyaki or asian marinades.
• Broil flank steak and slice thinly.
• Arrange spinach on plates, then top with carrots, bean sprouts and steak.
• Drizzle dressing and sprinkle cashews on top. Enjoy!

ASIAN BEEF SALAD

Steps:

• On 4 plates, evenly divide lettuce, beef and bell pepper.
• Drizzle each salad with 2 tablespoons dressing; sprinkle each with 1 tablespoon onions. Garnish with peanuts.

ASIAN-STYLE BEEF SAUSAGE SALAD

Steps:

• Mix first 3 ingredients until blended.
• Cut sausage lengthwise in half, then crosswise into thin slices. Cook in large nonstick skillet on medium-high heat 5 min. or until lightly browned, stirring occasionally. Meanwhile, toss lettuce with remaining ingredients; place on 3 salad plates.
• Top salads with sausage; drizzle with dressing mixture.