Best Umekes Pulehu Beef Salad Recipes

Hot and Sour Beef Salad image

Provided by Food Network

Time 34m

Yield 5 (4-ounce) servings

Number Of Ingredients 12

1 1/4 pound flank steak or reserved cooked flank steak from broiled flank steak recipe *see cooks note
Coarse salt
Cracked pepper
1/2 cup lime juice divided
2 teaspoons olive oil
1/4 cup fish sauce
2 teaspoons sugar
1 teaspoon Vietnamese chili paste
1/2 cup loosely packed, roughly chopped cilantro leaves
1 cucumber, peeled, seeded and thinly sliced
1 mango, peeled, seeded and cut into 1-inch chunks
1 large head butter lettuce, washed and spun dry

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

Jitlada's Thai Beef Salad image

Provided by Food Network

Categories main-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 16

2 tablespoons oyster sauce
1 1/2 teaspoons freshly ground black pepper
2 tablespoons fish sauce
2 tablespoons palm sugar or brown sugar
1 pound flap beef, at room temperature
Butter or oil, for cooking
7 whole fresh Thai chiles or jalapeno chiles (to taste)
1 clove fresh garlic
3 tablespoons fresh lime juice
1 teaspoon shrimp paste
1 scallion, cut on the bias into 1 1/2-inch-long pieces
1/2 cucumber, thinly sliced
1/2 white onion, thinly sliced
1 medium ripe tomato, sliced
3 to 4 stems fresh cilantro
1/2 head iceberg lettuce, thinly sliced

Steps:

In a small bowl, combine the oyster sauce, black pepper, 1 tablespoon fish sauce and 1 tablespoon sugar. Place the beef in a large bowl and rub with the mixture. Allow the beef to marinate for a couple minutes.
Add butter or oil to a pan and place the pan over high heat. Cook the meat until the surface begins to caramelize, 4 minutes per side for medium-rare. Continue cooking until the meat reaches the desired doneness. Let the meat rest on a cutting board.
Meanwhile, crush the chiles and garlic with a mortar and pestle. Then, in a large bowl, combine the crushed garlic and chiles, lime juice, shrimp paste, remaining tablespoon sugar and remaining tablespoon fish sauce and mix until well combined. Thinly slice the cooled beef and toss with the dressing. Add the scallions, cucumbers and onions and toss to combine. Add the tomatoes, tossing carefully so they don't smash. Arrange the salad on a large plate, then top with the cilantro and serve with the lettuce either on the side or placed directly under the beef.

Spicy Beef Salad image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound beef, cut into thin strips about 2 inches long by 1 inch wide
2 large Japanese cucumbers, peeled, halved and sliced into thin crescents
1 tablespoon thinly sliced lemon grass
1 1/2 tablespoons roasted rice powder, optional
5 cloves very fresh garlic, thinly sliced
1/2 cup thinly sliced shallots
1/2 cup chopped fresh mint leaves
1/4 cup fresh lime juice
3 to 4 tablespoons fish sauce
1/2 cup chopped cilantro
2 to 3 Thai chiles, or serranos, thinly sliced with seeds
2 teaspoons sugar
1 head romaine, inner leaves only
3 green onions, sliced diagonally

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.

Spinach and Beef Salad image

Provided by Food Network

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

8 ounces sirloin or filet mignon steak, cut into strips
2 tablespoons soy sauce
2 tablespoons olive oil, divided
1 teaspoon minced garlic
Freshly ground pepper
8 ounces shiitake or similar wild mushroom, trimmed, wiped clean and sliced*
Salt
12 ounces fresh spinach leaves, trimmed, rinsed, and patted dry
4 tablespoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
2 to 3 teaspoons lemon pepper
Salt
4 tablespoons olive oil
Minced fresh herbs, such as dill, chives, basil, or a combination
*White cultivated mushrooms may be substituted and do not need to be cooked.

Steps:

In a bowl combine the steak, soy sauce, olive oil, garlic, and pepper. Let marinate 15 minutes. Warm a nonstick skillet over moderately high heat until it is hot. Add the steak, marinade, and salt, and cook, stirring, just until the meat is no longer pink (be careful not to overcook). With a slotted spoon transfer the steak to a plate. Add the remaining oil to the skillet and warm it over moderately high heat until hot. Add the mushrooms and salt and pepper, and cook, stirring, for 5 minutes.
In a salad bowl combine the steak, mushrooms along with any pan juices, and spinach leaves, tossing gently to combine.
For the dressing: In a bowl whisk together the vinegar, mustard, lemon pepper, and salt to taste. Add the oil, in a stream, whisking until combined well. Whisk in the herbs. Pour the dressing over the salad and toss to combine. Serve with grilled or toasted bread.