Marinated Oriental Beef Salad Recipes

ASIAN MARINATED GRILLED BEEF HEART SALAD

Steps:

• Place all marinade ingredients in a large bowl and whisk to combine. Place beef heart in a zip-top storage bag and pour marinade over. Seal bag, squeezing out as much air as possible. Massage marinade into meat and refrigerate, turning occasionally for 24 to 48 hours.
• Remove beef hear from marinade and pat dry with paper towels. Grill over high heat (you can use a grill pan if desired) 2 minutes per side, or until just medium rare. Cover loosely with foil and set aside to rest for at least 5 minutes.
• Add all dressing ingredients to a large bowl and whisk thoroughly to combine. Toss greens in Dressing and place approximately 1 cup on each plate for service. Slice beef heart as thinly as possible and place over greens. Drizzle with sesame oil and serve immediately
• Share and Enjoy!

GRILLED THAI BEEF SALAD

Steps:

• Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
• Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
• Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

THAI MARINATED BEEF CABBAGE SALAD WITH WARM SHALLOT VINAIGRETTE

Steps:

• Combine all ingredients and mix well. Can be stored in the refrigerator until ready for use.
• In a saucepan or small wok, heat the canola oil until hot. In a tall container, combine the shallots, lemongrass and chiles. Pour the hot oil over the mixture and stir. Slowly add the fish sauce, lime juice, vinegar and sesame oil. Put vinaigrette back into the saucepan to bring back to a simmer. Pour over the cabbage mixture to coat. There will be leftover vinaigrette. Check for seasoning.
• Combine the jalapenos and serrano chiles, sambal, shallots, garlic and honey in a food processor and blend into a smooth paste. While the processor is running, slowly add the soy sauce and rice vinegar. Season. The mixture can be made up ahead and stored in the refrigerator.
• Set oven on broiler or heat a grill. Quickly marinate sirloin in chile mixture for 3 to 5 minutes, turning to coat completely. Cook sirloin to a medium rare, about 4 minutes a side. Let beef rest for 3 minutes before slicing into thin strips.
• PLATING On a large plate, place a mound of the cabbage mixture and arrange sirloin slices around the salad. Garnish with sesame seeds.

ASIAN STEAK AND NOODLE SALAD

Steps:

• Marinate and grill steak:
• Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
• Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
• Assemble salad while steak rests:
• Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
• Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
• Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
• Thinly slice steak across the grain.
• Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
• *Found in Asian markets and uwajimaya.com.

THAI BEEF SALAD

Steps:

• In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
• Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
• Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.

BEST EVER BEEF MARINADE

Steps:

• Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.

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.

THAI BEEF SALAD | GLUTEN-FREE, DAIRY-FREE

Steps:

• To make the marinade and dressing, mix together 1 tablespoon of lime juice with the coconut aminos, olive oil, brown sugar, garlic, ginger and red curry paste.
• Save half of the mixture for a dressing and add the other half to a Ziploc bag with the remaining 2 tablespoons of lime juice.
• Add the meat to the bag and place in the fridge to marinate for at least 1 hour. Place the remainder in the fridge until ready to dress the salads.
• Heat a cast iron skillet or Dutch oven over medium high/high heat. Add the meat and cook until cooked through and slightly caramelized, about 5-7 minutes. Set aside.
• Toast the cashews over medium low heat in a small skillet until fragrant and browned, about 5 minutes.
• Wash, rinse and dry all of the vegetables (lettuce, cilantro, basil, cucumber and bell pepper) before prepping. Thinly slice the shallots, basil leaves, red bell pepper and cucumbers.
• Divide the lettuce, herbs and vegetables between two large bowls. Drizzle with the remaining dressing. Add the grilled meat and toasted cashews. And enjoy this bowl of healthy deliciousness!

MARINATED BEEF SALAD

Steps:

• Combine beef, onion, parsley, red pepper, and tomato, tossing well.
• Combine olive oil, vinegar, salt, pepper, oregano and mustard.
• Pour over salad, tossing well.
• Refrigerate at least 3 hours.
• At serving time, line serving dish with lettuce leaves, fill with salad, and garnish with tomato wedges.
• Serve with plenty of crusty bread.

ASIAN GRILLED BEEF SALAD

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.