Seared Asian Beef With Noodle Salad And Ginger Dressing Recipes

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ASIAN BEEF AND NOODLE SALAD



Asian Beef and Noodle Salad image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 Servings

Number Of Ingredients 8

1 pound beef Top Round Steak, cut 1 inch thick
8 ounces uncooked whole wheat thin spaghetti
8 ounces sugar snap peas
2 cups shredded carrots
Salt and pepper
2 tablespoons toasted sesame seeds (optional)
1/2 cup prepared light Asian vinaigrette
1/3 cup hoisin sauce

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.

ASIAN GINGER DRESSING



Asian Ginger Dressing image

Terrific salad dressing for all salads - especially great for use on cabbage salads. Everyone who has had the dressing wants the recipe.

Provided by DIETER_WEBER

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 10m

Yield 20

Number Of Ingredients 7

3 cloves garlic, minced
2 tablespoons minced fresh ginger root
¾ cup olive oil
⅓ cup rice vinegar
½ cup soy sauce
3 tablespoons honey
¼ cup water

Steps:

  • In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

Nutrition Facts : Calories 85.7 calories, Carbohydrate 3.3 g, Fat 8.1 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.1 g, Sodium 361.3 mg, Sugar 2.7 g

BEEF NOODLE SALAD WITH STEM GINGER DRESSING



Beef noodle salad with stem ginger dressing image

Mix leftover roast beef with noodles, peanuts, sugar snap peas and radishes for this zingy cold salad

Provided by Cassie Best

Categories     Dinner

Time 20m

Number Of Ingredients 11

300g pack cooked egg noodle
150g sugar snap pea , sliced
8 radishes , finely sliced
1 thumb-sized red chilli , finely sliced
small bunch coriander , leaves picked
200g rare roast beef (buy from deli counter or use leftovers), shredded
85g dry-roasted peanut
3 balls stem ginger , finely chopped, plus 2 tbsp syrup
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tsp sesame oil

Steps:

  • In a mixing bowl, combine the ingredients for the dressing. Tip the salad ingredients on top and mix everything together. Serve straight away, or leave in the fridge for up to 1 day.

Nutrition Facts : Calories 603 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 2.2 milligram of sodium

BEEF SALAD WITH ASIAN DRESSING



Beef Salad With Asian Dressing image

Provided by Amanda Hesser

Categories     dinner, easy, salads and dressings, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons lime juice
3 tablespoons nam pla (Asian fish sauce)
1/4 cup peanut oil
2 tablespoons sesame oil
1 small Thai chili, chopped (substitute habanero for more heat, serrano for less)
1 clove garlic, crushed with the side of a knife, then chopped
5 kaffir lime leaves (optional)
16 ounces skirt steak
10 ounces cleaned Boston or romaine lettuce
1/2 cup packed mint, coriander and basil leaves

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.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 12 grams, Fat 37 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 1147 milligrams, Sugar 2 grams, TransFat 1 gram

ASIAN STEAK AND NOODLE SALAD



Asian Steak and Noodle Salad image

Provided by Melissa Roberts-Matar

Categories     Beef     Fruit     Garlic     Ginger     Leafy Green     Herb     Nut     Pasta     Vegetable     Apple     Summer     Grill/Barbecue     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 21

For steak
1/4 cup Asian fish sauce
2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
2 tablespoons soy sauce
2 tablespoons sugar
2 lb flank steak
For salad
1/2 cup fresh lime juice
6 tablespoons water
6 tablespoons sugar
6 tablespoons Asian fish sauce
1 1/2 teaspoons dried hot red-pepper flakes
1/2 cup thinly sliced shallots (2 medium)
8 oz dried vermicelli rice-stick noodles*
2 medium Granny Smith apples
7 oz Asian salad mix (16 cups loosely packed; see cooks' note, below)
1 cup fresh mint leaves, torn into pieces if large
1/2 cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped
Special Equipment
an adjustable-blade slicer

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.

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Top Asked Questions

What is Asian noodles salad?
Asian Noodle Salad – A simple delicious recipe for asian noodles salad with cucumber, carrot, onions pepper and sesame seeds marinated in ginger vinaigrette. This vegan make-ahead noodle salad is loaded up with healthy veggies and perfect for midweek lunches or larger gatherings. Add tofu for added protein! Try this for dinner!
How to make beef noodles with cucumber salad?
Place the noodles, lime juice and cucumber in a large bowl and gently toss to combine. Slice the beef and divide the salad and beef between bowls. Serve with the dressing, chilli and shiso leaves. Serves 6. There are no comments for this entry yet.
What is the best vegan noodle salad recipe?
This vegan noodle salad is perfect for midweek lunches or larger gatherings. 1. Place the veggies in a large salad bowl. In a jar, combine olive oil, apple cider vinegar, sesame oil, orange juice and zest, ginger, garlic powder, and salt.
How to cook steak with pickled ginger?
Rub the steak with salt, pepper and the five-spice, and put into the frying pan with 1 tablespoon of olive oil, turning every minute until cooked to your liking. In another bowl, mix together the pickled ginger and its juice, the juice of 1 to 2 limes, the fish and soy sauces and sesame oil, then finely slice and add the chilli.

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