Best Grilled Asian Beef Salad Recipes

Asian-Style Grilled Beef Salad image

Provided by Martha Stewart

Number Of Ingredients 9

2 tablespoons vegetable oil
4 1/2 teaspoons fresh lime juice (from 2 limes)
1 tablespoon fish sauce
1 Thai chile, thinly sliced
4 reserved Spiced Steak Kebabs
1 head butter lettuce, leaves torn into bite-size pieces
1/4 cup packed fresh mint leaves
2 scallions, thinly sliced
1/2 cup roasted salted peanuts, chopped

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.

Nutrition Facts : Calories 425 g, Fat 33 g, Fiber 3 g, Protein 26 g, SaturatedFat 5 g

Asian Grilled Beef Salad image

Provided by Northwest Lynnie

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 15

1/3 cup soy sauce
1/4 cup water
3 tablespoons chopped fresh parsley
2 tablespoons rice vinegar
1 teaspoon ground ginger
1 tablespoon sugar
2 cloves garlic, finely minced or pressed
2 teaspoons toasted sesame oil (dark)
1 1/2 lbs boneless beef sirloin or 1 1/2 lbs flank steaks
9 cups salad greens
snow peas, julienned (or sugar snap peas,halved)
carrot, julienned
cucumber, sliced
tomatoes, diced (or use halved cherry tomatoes)
baby corn, halved or quartered lengthwise,depending on size

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.

Nutrition Facts : Calories 296.5, Fat 18.8, SaturatedFat 7.1, Cholesterol 76, Sodium 984.7, Carbohydrate 6.7, Fiber 1.6, Sugar 3.2, Protein 25

GRILLED ASIAN BEEF SALAD image

Number Of Ingredients 17

12 oz. flank steak
2 Tablespoons fish sauce
2 Tablespoons lime juice
2 Tablespoons hoisin sauce
4 teaspoons fresh ginger, grated
1 tablespoon sherry
1 clove garlic, minced
1/2 teaspoon Asian chili paste
1/2 teaspoon sesame oil
8 cups shredded lettuce
2 cups snowpeas, blanched and cooled
1 red pepper, slivered
1/2 English cucmber, sliced
1 cup beansprouts
1 Tablespoon Balsamic vinegar
1/2 teaspoon sugar
2 tablespoons oil

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!