Beef Strip Salad Recipes

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BEEF STRIP SALAD



Beef Strip Salad image

For a refreshing meal in minutes, Betty Gregoire of Austin, Texas adds chilled beef tenderloin to a tasty green salad with a tangy sour cream and lemon dressing.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1/2 pound beef tenderloin
1 small red onion, thinly sliced and separated into rings
1/4 teaspoon salt
Dash coarsely ground pepper
1 cup torn leaf lettuce
1/4 cup chopped green pepper
2 tablespoons sliced pimientos
2 tablespoons sliced ripe olives
1/4 cup reduced-fat sour cream
4-1/2 teaspoons lemon juice

Steps:

  • In a large nonstick skillet, cook beef over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cool for 10 minutes. Refrigerate until chilled. , Thinly slice the beef; place in a small bowl. Add the onion, salt and pepper; toss to combine. Divide lettuce between two salad plates; top with beef mixture, green pepper, pimientos and olives. Combine sour cream and lemon juice; serve with salad.

Nutrition Facts : Calories 251 calories, Fat 11g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 432mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

STEAK SALAD



Steak Salad image

This is a quick and easy meal for those hot summer evenings.

Provided by Linda

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 45m

Yield 5

Number Of Ingredients 15

1 ¾ pounds beef sirloin steak
⅓ cup olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 clove garlic, minced
½ teaspoon salt
⅛ teaspoon ground black pepper
1 teaspoon Worcestershire sauce
¾ cup crumbled blue cheese
8 cups romaine lettuce - rinsed, dried, and torn into bite-size pieces
2 tomatoes, sliced
1 small green bell pepper, sliced
1 carrot, sliced
½ cup sliced red onion
¼ cup sliced pimento-stuffed green olives

Steps:

  • Preheat grill for high heat.
  • Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
  • In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
  • Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!

Nutrition Facts : Calories 495.7 calories, Carbohydrate 10.1 g, Cholesterol 99.8 mg, Fat 36.4 g, Fiber 3.4 g, Protein 32.6 g, SaturatedFat 11.8 g, Sodium 836.2 mg, Sugar 4.2 g

COLORFUL BEEF WRAPS



Colorful Beef Wraps image

I stir-fry a combination of sirloin steak, onions and peppers for these hearty wraps. Spreading a little fat-free ranch salad dressing inside the tortillas really jazzes up the taste. -Robyn Cavallaro of Easton, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 beef top sirloin steak (1 pound), cut into thin strips
1/4 teaspoon pepper
3 tablespoons reduced-sodium soy sauce, divided
3 teaspoons olive oil, divided
1 medium red onion, cut into wedges
3 garlic cloves, minced
1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
1/4 cup dry red wine or reduced-sodium beef broth
6 tablespoons fat-free ranch salad dressing
6 flour tortillas (8 inches)
1-1/2 cups torn iceberg lettuce
1 medium tomato, chopped
1/4 cup chopped green onions

Steps:

  • In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.

Nutrition Facts : Calories 325 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 830mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

LAYERED BEEF SALAD WITH WARM DRESSING



Layered Beef Salad with Warm Dressing image

This dish is quick, tasty, and my favorite! The cold salad and warm steak are the perfect combination in this dish! You can make the salad any way you want. I add jicama for the crunch!

Provided by tj_clark

Categories     Salad     Green Salad Recipes

Time 51m

Yield 4

Number Of Ingredients 14

½ cup soy sauce
½ cup sukiyaki sauce
½ cup water
2 teaspoons grated fresh ginger root
2 teaspoons minced garlic
1 (1 1/2) pound beef sirloin steak, sliced thinly across the grain
2 heads red leaf lettuce, torn into bite-sized pieces
1 onion, sliced thin
1 bunch radishes, sliced into thin rounds
1 English cucumber, thinly sliced
2 tomatoes, sliced
1 jicama, peeled and julienned
6 hard-cooked eggs, sliced
1 cup peanut oil

Steps:

  • Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
  • Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
  • Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
  • Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.

Nutrition Facts : Calories 980.8 calories, Carbohydrate 34.4 g, Cholesterol 401.3 mg, Fat 70.6 g, Fiber 12.9 g, Protein 55 g, SaturatedFat 14.6 g, Sodium 2153.6 mg, Sugar 11.1 g

BEEF STRIP SALAD



Beef Strip Salad image

Found in "Healthy Cooking" originally submitted by Betty Gregoire. I deleted the pimientos from my salad as I don't like them. (LOL) Prep time does not include chilling time. I also use a vinaigrette dressing on this instead of the sour cream and lemon. Yummy!

Provided by Chris Reynolds

Categories     One Dish Meal

Time 24m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 lb beef tenderloin
1 small red onion, thinly sliced and separated into rings
1/4 teaspoon salt
1 dash ground pepper
1 cup torn leaf lettuce
1/4 cup chopped green pepper
2 tablespoons sliced pimientos
2 tablespoons sliced ripe olives
1/4 cup sour cream
4 1/2 teaspoons lemon juice

Steps:

  • In a large skillet coated with cooking spray, cook beef over medium heat for 5-7 minutes on each side, or until meat reaches desired doneness. Cool for 10 minutes, then refrigerate until cool.
  • Thinkly slice beef; place in a small bowl. Add the onion, salt, and pepper; toss to combine. Divide the lettuce between two plates; top with beef mixture, green pepper, pimientos, and olives. Combine sour cream and lemon juice; serve with salad.

Nutrition Facts : Calories 430.5, Fat 30, SaturatedFat 12.9, Cholesterol 110.1, Sodium 459.5, Carbohydrate 8.8, Fiber 1.8, Sugar 2.9, Protein 30.8

SPICY BEEF SALAD



Spicy Beef Salad image

This recipe was inspired by my love of spicy flavors and light, nutritious entrees. The pretty salad has an appealing variety of textures. I make it year-round because it's fast and easy to prepare after a long day at work. -Peggy Allen, Pasadena, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 pound boneless beef sirloin steak
1/3 cup fresh lime juice
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh mint or 3/4 teaspoon dried mint
1 jalapeno pepper, minced
2 to 3 garlic cloves, minced
1 teaspoon grated fresh gingerroot or 1/4 to 1/2 teaspoon ground ginger
1 large sweet red pepper, julienned
1/2 medium cucumber, chopped
6 cups torn mixed salad greens

Steps:

  • Partially freeze beef. Slice across the grain into thin strips; set aside. For dressing, combine lime juice, sugar, soy sauce, basil and mint; set aside. , In a medium nonstick skillet coated with cooking spray, saute the jalapeno, garlic and ginger for 30 seconds. Add beef; stir-fry until cooked as desired. Remove beef from pan; gently toss with red pepper and cucumber. , Place greens in a large bowl or divide among individual bowls or plates; top with beef mixture. Add dressing to pan and bring to a boil; remove from the heat and drizzle over salad. Serve immediately.

Nutrition Facts : Calories 152 calories, Fat 5g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 171mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 17g protein. Diabetic Exchanges

BEEF TIP SALAD TOPPING



Beef Tip Salad Topping image

Flavorful pieces of meat cooked with onion and green pepper are easy and quick to prepare! Great for a family meal or company. Serve over salads along with the dressing of choice. Goes well with baked potato and bread, if desired.

Provided by Chantelle

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 5

½ cup olive oil
1 tablespoon soy sauce
1 onion, sliced
1 green bell pepper, seeded and thinly sliced
1 pound beef stew meat, cut into 1/2 inch pieces

Steps:

  • Heat olive oil in a large skillet over medium heat. Stir in soy sauce, onion and green bell pepper. Cook 3 to 5 minutes, until tender. Mix in beef stew meat. Cook 15 minutes, stirring occasionally, until evenly browned.

Nutrition Facts : Calories 606.8 calories, Carbohydrate 5 g, Cholesterol 99.8 mg, Fat 51.5 g, Fiber 1 g, Protein 30.3 g, SaturatedFat 13.4 g, Sodium 297.7 mg, Sugar 2.1 g

BEEF STRIPS WITH CRUNCHY THAI SALAD



Beef strips with crunchy Thai salad image

Swap your squashed sandwich for this crunchy salad, the perfect lunch made using leftovers

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 11m

Number Of Ingredients 8

2 thick cut lean steaks , about 600g/1lb 5oz in total
4 tsp lime juice
1 tbsp fish sauce
1 tbsp light muscovado sugar
1 red chilli , deseeded and finely chopped
200g bag crunchy salad mixed with 1bsp orangec juice
50g carrot , grated (1 medium carrot)
handful beansprouts

Steps:

  • Heat grill to high. Lightly season the steaks, then grill on each side for 2-3 mins for medium-rare, or longer if you like. Mix the lime juice, fish sauce, sugar and chilli together in a jug. Tip the salad, carrot and beansprouts into a bowl, then add the dressing, tossing everything together. Divide between four plates.
  • Thinly slice the beef and add to the salad. Some steamed rice flavoured with rice vinegar is a good side dish.

Nutrition Facts : Calories 242 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 0.92 milligram of sodium

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