Oriental Grilled Beef Cucumber Soy And Soft Herb Salad Recipes

GRILLED STEAK SALAD WITH ASIAN DRESSING

Steps:

• Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
• Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.

ASIAN CUCUMBER SALAD

Steps:

• Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a medium bowl. Toss with 1 pound sliced Persian cucumbers, 2 sliced scallions, 1/4 cup cilantro, 2 tablespoons sliced pickled ginger, 1/2 finely chopped red jalapeno and 1 tablespoon sesame seeds.

SOFT HERB SALAD

Steps:

• Whisk together the lemon zest, lemon juice and Dijon in a large mixing bowl. Slowly stream in the olive oil while whisking continuously. Season with salt and pepper. Roughly tear the lettuce into another large bowl and add the herbs. Drizzle half the dressing along the sides of the bowl (not directly on top of the salad), then gently toss everything to coat in the dressing. Taste for seasoning here, adding additional salt and pepper if needed. Serve immediately.

CUCUMBER SALAD WITH SOY, GINGER AND GARLIC

Steps:

• Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.
• Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

QUICK AND EASY ASIAN SESAME CUCUMBER SALAD

Steps:

• Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
• Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
• Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.

ORIENTAL CUCUMBER SALAD

Steps:

• Blend together sesame oil, honey, soy sauce, vinegar, and pepper flakes.
• Stir cucumbers and onions into the mixture, and pour all into a ziploc bag, removing excess air, so salad marinates well.
• Marinate salad several hours or overnight.

SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD

Steps:

• In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
• Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
• Light the grill or heat the broiler to high. Pat steak dry with paper towels.
• If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
• Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.

ORIENTAL CUCUMBER SALAD

Steps:

• Place cucumbers in medium bowl. Sprinkle with salt. Toss. Chill 1 hour.
• Drain cucumbers and return to bowl. Combine remaining ingredients in another bowl. Pour over cucumbers and toss to coat. (Can be prepared 1 day ahead. Refrigerate.)

ASIAN ONION CUCUMBER SALAD

Steps:

• In a small bowl, whisk the vinegar, soy sauce, oil, parsley, sugar and ginger. In a serving bowl, combine cucumber and onion. Add dressing and toss gently to coat. Refrigerate until serving.

ORIENTAL GRILLED BEEF, CUCUMBER, SOY AND SOFT HERB SALAD

Steps:

• Pre heat oven to 180C.
• Mix all the ingredients for the marinade together.
• Roll the trimmed beef in it.
• Allow to marinate for 1-2 hours.
• Turn it over every 15 minutes.
• Slice the cucumber very thinly.
• Split the cherry tomatoes in half.
• Remove the beef from the marinade.
• Wipe all the ingredients off the beef.
• Heat a grill pan.
• Add a tbsp.
• of vegetable oil.
• Grill the beef on all sides.
• Roast in it your oven as you desire.
• Take a bowl and in it mix all the ingredients, except the avocado, together for the salad.
• Add the dressing.
• Mix well.
• Allow the beef to rest for 5 minutes before slicing.
• Mix the salad and dressing together and season.
• Arrange the salad on to the plate.
• Slice the avocado lengthwise.
• Lay some pieces on to the salad.
• Arrange the warm beef next to it.
• Serve and enjoy!
• COOKING TIP: Sealing meat in a very hot grill pan prior to roasting will make sure it remains juicy.
• Always use your fingers or a palette knife or tongs to turn the meat.
• Never use a fork as it will pierce the meat and result in leaking out of its juices.