Asian Style Beef And Potato Salad Recipes

ASIAN BEEF SALAD

Steps:

• For the dressing: simply whisk all the ingredients together in a small jar. Adjust with salt and pepper to your taste.
• For the meat: brush the steak with a glug of extra-virgin olive oil and season with a generous pinch of sea salt on both sides. Place the steak on a hot grill (or cast iron skillet). For medium-rare, cook for 2.5 minutes on each side, turning the meat every minute.
• Remove the steak from the grill and allow to rest on a hot plate for about 2 minutes, then cut into slices.
• Whilst the steak cooks, prepare the salad. Peel and finely slice into ribbons the carrot, cucumber and mango. Then, finely slice the onion.
• To assemble your salad, arrange a bunch of fresh baby salad leaves in a bowl, top with carrot, cucumber and mango ribbons, sliced onion, and fresh mint. Add the sliced meat and chopped peanuts, and mix all together.
• Divide your salad among two plates and serve immediately with the prepared Asian-style dressing on the side.

ASIAN POTATO SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
• To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
• Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.

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.

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-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 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 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 POTATO SALAD

Steps:

• Place the potatoes in a large pot and add enough water to cover.
• Add salt and bring to a boil over medium-high heat.
• Cook for 10 to 12 minutes, or until fork-tender; drain. Let cool for 10 minutes, then cut into quarters and place in a large bowl.
• Meanwhile, in a medium bowl, combine the mayonnaise, soy sauce, brown sugar, and ginger; mix well.
• Add the remaining ingredients to the potatoes, stir in the mayonnaise mixture, and mix well.
• Cover and chill for at least 2 hours before serving.

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.

THAI-STYLE BEEF SALAD

Steps:

• Whisk first 5 ingredients in small bowl to blend. Season dressing with salt and pepper. Combine beef, lettuce, radishes and green onions in large bowl; toss with enough dressing to coat. Divide salad between 2 plates. Serve, passing any remaining dressing separately.