Beef And Lime Rice Salad Recipes

HEALTHY SRIRACHA-LIME RICE-NOODLE SALAD BOWL WITH BEEF

Healthy Sriracha-Lime Rice-Noodle Salad Bowl with Beef image

This filling healthy salad bowl is fast and fun to make, with fresh flavors your whole family will enjoy.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

1/4 cup lime juice
1 tablespoon sugar
2 tablespoons gluten-free reduced-sodium soy sauce
1 tablespoon Sriracha sauce
1 tablespoon sesame oil
2 cups shredded carrots
1 cup thinly sliced red onion
1 cup cucumber matchsticks
1 package (7 oz) rice stick noodles
1 container (5 oz) spring salad mix
8 oz flank steak, cut from center of 1 flank steak
1 teaspoon vegetable oil
1 teaspoon gluten-free Chinese five-spice powder

Steps:

In large bowl, beat Dressing ingredients with whisk. Add carrots, onion and cucumber; toss to thoroughly coat vegetables. Cover; set aside.
In large bowl, place noodles. Pour enough boiling water over noodles to cover; stir to break apart noodles. Let stand 5 to 7 minutes, stirring noodles occasionally with tongs until tender. Divide noodles among 4 serving bowls.
Set oven control to broil. Line broiler pan or cookie sheet with foil; spray with cooking spray. Rub steak with vegetable oil, then Chinese five-spice powder. Place on pan. Broil with top 6 inches from heat 5 to 6 minutes on each side, until cooked to desired doneness (140°F for medium). Transfer steak to cutting board, cover with foil; let rest 5 minutes.
Using tongs or slotted spoon, divide vegetables among 4 bowls with noodles. Toss salad greens in remaining dressing, and transfer to bowls with noodles and vegetables.
Thinly slice beef diagonally against the grain, then cut into bite-size pieces and place on top of salad. Serve immediately.

Nutrition Facts : Calories 380, Carbohydrate 58 g, Cholesterol 40 mg, Fat 1, Fiber 5 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 9 g, TransFat 0 g

MEXICAN BEAN AND RICE SALAD

Mexican Bean and Rice Salad image

Quick, fresh and tasty. I love the ingredients of this recipe.

Provided by TaraV1976

Categories Salad Grains Rice Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 12

Ingredients

2 cups cooked brown rice
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 small onion, diced
1 green bell pepper, diced
2 jalapeno peppers, seeded and diced
1 lime, zested and juiced
¼ cup chopped cilantro leaves
1 teaspoon minced garlic
1 ½ teaspoons ground cumin
salt to taste

Steps:

In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
Refrigerate salad for 1 hour, toss again, and serve.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 33 g, Fat 1.1 g, Fiber 7.7 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 398.7 mg, Sugar 2.1 g

BEEF AND LIME RICE SALAD

Beef and Lime Rice Salad image

Make and share this Beef and Lime Rice Salad recipe from Food.com.

Provided by LMillerRN

Categories Long Grain Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb lean ground beef
3 cups water
1/2 teaspoon salt
1/2 teaspoon cumin
1 1/2 cups long grain rice
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
salsa
shredded cheddar cheese
tortilla chips
sour cream
chopped tomato
chopped green onion
avocado, slices

Steps:

Cook beef in a saucepan over medium high heat, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels. Wipe pan clean.
Add 3 cups water, salt, and cumin to saucepan. Bring to a boil, add rice, cover, reduce heat, and cook 20-25 minutes or until water is absorbed and rice is tender. Stir in beef, lime rind, and lime juice. Serve salad with desired toppings.

Nutrition Facts : Calories 454.7, Fat 11.9, SaturatedFat 4.7, Cholesterol 73.7, Sodium 373.1, Carbohydrate 55.9, Fiber 0.9, Sugar 0.1, Protein 27.7

HERBED BEEF AND RICE-NOODLE SALAD

Herbed Beef and Rice-Noodle Salad image

Categories Salad Beef Pasta Buffet Mint Basil Steak Peanut Sesame Gourmet

Yield Serves 8

Number Of Ingredients 22

Ingredients

For marinating the beef
2 large garlic cloves, chopped
1 tablespoon Asian fish sauce such as nuoc mam* or soy sauce
1 tablespoon Asian (toasted) sesame oil
2 teaspoons sugar
1/4 teaspoon salt
1 1/2 pounds flank steak
For the sauce
1/3 cup water
2 tablespoons minced garlic
1/3 cup Asian fish sauce such as nuoc mam*
1/3 cup fresh lime juice
2 tablespoons sugar
1/2 teaspoon dried hot red pepper flakes, or to taste
1 pound dried rice-stick noodles* (rice vermicelli)
1 large seedless cucumber, quartered lengthwise, cored, and sliced into 1/4-inch-thick pieces
4 cups shredded lettuce, rinsed and spun dry
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh coriander
1/2 cup chopped fresh basil leaves
1/2 cup crushed roasted peanuts (use a rolling pin)
*available at Asian markets

Steps:

Marinate the beef:
In a blender blend together the garlic, the fish sauce, the sesame oil, the sugar, and the salt, in a shallow dish pour the marinade over the steak, turning the steak to coat it well, and let the steak marinate, covered and chilled, for 4 hours or overnight.
Make the sauce:
In the blender blend together the water, the garlic, the fish sauce, the lime juice, the sugar, and the red pepper flakes.
In a large bowl soak the noodles in warm water to cover for 5 minutes and drain them. In a kettle of salted boiling water cook the noodles for 5 minutes and drain them in a colander. Rinse the noodles well under cold water and drain them well.
Grill the steak, discarding the marinade, on an oiled rack set 4 to 5 inches over glowing coals or broil it under a preheated broiler about 3 to 4 inches from the heat for 8 to 10 minutes on each side, or until it is springy to the touch, for medium-rare meat. Transfer the steak to a cutting board, let it stand for 10 minutes, and holding a knife at a 45-degree angle slice it thin.
Divide the cucumber, the lettuce, and the herbs among 8 large plates, mixing them, and mound the noodles over the mixture on each plate. Arrange the steak decoratively over the noodles and sprinkle it with the peanuts. Spoon some of the sauce over each plate and serve the remaining sauce separately.

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