Spicy Beef Salad Recipes

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BIG DADDY SPICY BEEF SALAD



Big Daddy Spicy Beef Salad image

Provided by Aaron McCargo Jr.

Time 1h4m

Yield 4 servings

Number Of Ingredients 14

4 chipotle chilies, stemmed
1/2 cup olive oil, plus 2 tablespoons divided
2 limes, juiced
Salt and freshly cracked black pepper
1 (1 1/2 to 2-pound) flank steak
2 jalapenos, seeded and thinly sliced
1/4 cup chopped cilantro leaves
2 red bell peppers, roasted, seeded and cut into strips
1/2 red onion, thinly sliced
1/4 cup finely chopped dry roasted peanuts
2 oranges, juiced
1/4 cup soy sauce
Pinch sugar
6 to 8 cups mesclun greens, washed and dried

Steps:

  • Add the chipotles, 1/2 cup olive oil and the lime juice to a food processor or blender and season with salt and black pepper, to taste. Pulse until it becomes a thick puree. Coat the flank steak with the chipotle mixture and let it marinate for 30 minutes.
  • Preheat a grill to high heat.
  • Add the jalapenos, cilantro, red peppers, red onion, peanuts, orange juice, soy sauce, sugar and remaining 2 tablespoons olive oil to a large bowl. Toss the ingredients well to combine. Season the mixture with salt and pepper, to taste, and set the bowl aside.
  • When the flank steak has finished marinating, put it on the preheated grill and grill each side for 6 to 7 minutes. Transfer the steak to a cutting board and let it rest for about 8 to 10 minutes. Slice the steak thinly against the grain, and begin assembling your salad immediately.
  • Put the meslun greens on each serving plate and spoon some of the jalapeno mixture over the greens. Top with the sliced flank steak, serve and enjoy.

THAI BEEF SALAD



Thai Beef Salad image

A colorful, tangy salad that brings out the best in Thai cuisine and spices.

Provided by Mick

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 3h45m

Yield 6

Number Of Ingredients 12

2 green onions, chopped
1 lemon grass, cut into 1 inch pieces
1 cup chopped fresh cilantro
1 cup chopped fresh mint leaves
1 cup lime juice
⅓ cup fish sauce
1 tablespoon sweet chili sauce
½ cup white sugar
1 ½ pounds (1 inch thick) steak fillet
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
½ English cucumber, diced
1 pint cherry tomatoes

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.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 27.4 g, Cholesterol 25.2 mg, Fat 5 g, Fiber 1.9 g, Protein 16 g, SaturatedFat 2 g, Sodium 1050.6 mg, Sugar 19.2 g

SPICY BEEF SALAD



Spicy Beef Salad image

Layer marinated and sautéed flank steak with green onions, tomatoes, mushrooms and shredded lettuce in this make-ahead salad. Toss with a spicy ginger dressing.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h55m

Yield 6

Number Of Ingredients 15

1 lb beef flank steak or boneless beef sirloin steak
2 tablespoons dry sherry or apple juice
2 tablespoons olive or vegetable oil
1 tablespoon soy sauce
2 teaspoons sugar
8 medium green onions, thinly sliced (1/2 cup)
2 medium tomatoes, cut into bite-size pieces
4 cups sliced fresh mushrooms (10 oz)
1 small head lettuce, shredded (6 cups)
1/4 cup rice wine vinegar or white wine vinegar
2 tablespoons soy sauce
1 teaspoon finely chopped gingerroot
1 teaspoon sesame oil
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped

Steps:

  • Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, 30 to 60 minutes.) In glass or plastic bowl, mix sherry, olive oil, 1 tablespoon soy sauce and sugar. Add beef; toss to coat. Cover; refrigerate 30 minutes.
  • Heat 10-inch skillet over medium-high heat until 1 or 2 drops of water bubble and skitter when sprinkled on surface. Add half of the beef; stir-fry about 3 minutes or until beef is no longer pink. Remove beef from skillet; drain. Repeat with remaining beef.
  • In large bowl, mix beef and onions. Layer tomatoes, mushrooms and lettuce on beef. Cover and refrigerate at least 1 hour until chilled but no longer than 10 hours.
  • In tightly covered container, shake all dressing ingredients until well blended. Pour dressing over salad; toss until well coated.

Nutrition Facts : Calories 205, Carbohydrate 10 g, Cholesterol 45 mg, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 510 mg

SPICY BEEF SALAD



Spicy Beef Salad image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound beef, cut into thin strips about 2 inches long by 1 inch wide
2 large Japanese cucumbers, peeled, halved and sliced into thin crescents
1 tablespoon thinly sliced lemon grass
1 1/2 tablespoons roasted rice powder, optional
5 cloves very fresh garlic, thinly sliced
1/2 cup thinly sliced shallots
1/2 cup chopped fresh mint leaves
1/4 cup fresh lime juice
3 to 4 tablespoons fish sauce
1/2 cup chopped cilantro
2 to 3 Thai chiles, or serranos, thinly sliced with seeds
2 teaspoons sugar
1 head romaine, inner leaves only
3 green onions, sliced diagonally

Steps:

  • Prepare grill and cook beef strips 4 to 6 minutes for medium rare, or to desired doneness, turning once. (Or simply use leftover grilled steak, cut into thin strips.) Place in a large bowl and toss with cucumber slices.
  • In another bowl, combine dressing ingredients and mix well. Add to beef and cucumbers and toss to coat. Arrange romaine leaves on a serving platter and spoon beef salad on top. Sprinkle green onions over the salad and serve room temperature or cold.

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

SPICY GROUND BEEF SALAD



Spicy Ground Beef Salad image

This delicious salad doesn't skimp on or flavor. I make it often, especially on days when I'm pressed for time. My husband, my mother and I all rate it as a favorite. - Natercia Yailaian, Somerville, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1 pound ground beef
1/3 cup canola oil
3 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons molasses
1 small jalapeno pepper, seeded and minced
1 garlic clove, minced
3/4 teaspoon ground ginger
6 cups torn salad greens
1 large tomato, cut into wedges
2 green onions, sliced
Jalapeno pepper and lime slices, optional

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. , Meanwhile, in a small bowl, combine the oil, lime juice, soy sauce, molasses, jalapeno, garlic and ginger; stir into beef. Cook, uncovered, over medium heat for 2-3 minutes or until heated through. , On a large platter, layer salad greens, tomato, beef mixture and onions. Garnish with jalapeno and lime slices if desired.

Nutrition Facts : Calories 201 calories, Fat 14g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 283mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

GOI BO (SPICY BEEF SALAD)



Goi Bo (Spicy Beef Salad) image

Provided by Moira Hodgson

Categories     dinner, project, salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 12

2 tablespoons soy sauce
2 tablespoons white or balsamic vinegar
1 tablespoon mirin
2 tablespoons chili sauce
8 ounces sirloin steak, seasoned to taste with salt and pepper
1/4 cup fresh basil leaves, preferably purple, coarsely chopped
1 stalk lemon grass (use the tender purple part) or 1 tablespoon lemon thyme leaves
1/8 cup onion, thinly sliced
1 cucumber, thinly sliced
1/2 head of iceberg lettuce, shredded
1/4 cup bean sprouts
Unsalted roasted peanuts to garnish (about 1/2 cup)

Steps:

  • Combine the soy sauce, vinegar, mirin and chili sauce. Set the mixture aside.
  • In a saute pan or wok, sear the steak on both sides until rare or medium rare. Remove from heat and slice thinly. Toss with the basil leaves, lemon grass and onion. Set aside.
  • In a separate bowl, toss together the cucumber, lettuce and bean sprouts. Put greens evenly divided on two plates. Top with sliced sirloin mixture. Pour the sauce on top, and then sprinkle with the roasted peanuts.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 17 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 7 grams, Sodium 1187 milligrams, Sugar 10 grams

SALPICON (SPICY MEXICAN BEEF SALAD)



Salpicon (Spicy Mexican Beef Salad) image

This hearty recipe is from The Border Cookbook by Cheryl and Bill Jamison. This is one of those "flexible" recipes. It serves a lot as a meal, and more as an appetizer. You can adjust the heat by reducing or eliminating the chipotles, or by substituting a milder chile. You can serve it warm, or cold. It's a great party recipe because you can partially prepare a few days before the event. You can prepare the meat in the crockpot, oven, BBQ, or pressure cooker, if you prefer. I've listed the stove top version.

Provided by PanNan

Categories     Meat

Time 4h40m

Yield 24 appetizer servings, 10 serving(s)

Number Of Ingredients 24

3 1/2-4 lbs fully trimmed beef brisket, section (flat cut)
1 large onion, chopped
8 cups beef stock
2 bay leaves
3 cloves garlic, minced
2 canned chipotle chiles
2 teaspoons salt
1 teaspoon black peppercorns
2 tablespoons reserved beef broth, from boiled brisket
1/3 cup chipotle chile in adobo
6 tablespoons extra virgin olive oil
4 tablespoons fresh lime juice
2 tablespoons white vinegar
1 tablespoon ketchup
1 tablespoon minced onion
1 clove garlic, minced
salt
fresh coarse ground black pepper
4 small roma tomatoes, diced
2 ripe avocados, diced
1 medium red onion, diced
6 ounces monterey jack cheese, in small cubes
1/2 cup chopped fresh cilantro
radish, cut in roses for garnish (optional)

Steps:

  • Prepare brisket: In a Dutch oven or a small stockpot, combine meat with onion, stock, bay leaves, garlic, chipotles, salt and peppercorns.
  • Bring mixture to a boil over high heat, skimming off any foam.
  • Reduce heat to low, cover and simmer 3 1/2 to 4 hours or until the meat is falling-apart tender.
  • Let cool 30 minutes in cooking liquid.
  • Reserve 2 tablespoons cooking liquid for salad dressing and save remainder, refrigerated, for a Southweswtern soup or stew.
  • Pull meat apart into shreds.
  • (The dish can be made ahead to this point and refrigerated 1 or 2 days. Before proceeding, warm foil-wrapped meat in oven.) To make dressing: In a blender or food processor, combine reserved brisket liquid, chipotles, olive oil, lime juice, vinegar, ketchup, onion, garlic, salt and pepper and purée.
  • To complete salad: In a bowl, mix brisket with about 3/4 of the dressing.
  • Transfer brisket to a serving platter or bowl and toss it lightly with tomatoes, avocados, onion, cheese and cilantro.
  • Drizzle additional dressing over top, enough to make the mixture moist.
  • Garnish with radish roses if desired.
  • Serve warm with fresh hot tortillas, or chilled with tortilla chips for dipping.

Nutrition Facts : Calories 736.6, Fat 62.1, SaturatedFat 22.6, Cholesterol 131.9, Sodium 1319.2, Carbohydrate 9.3, Fiber 3.5, Sugar 3, Protein 35.1

SPICY ORIENTAL BEEF SALAD



Spicy Oriental Beef Salad image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 12

1 tablespoon vegetable oil
1 pound ground beef (preferable chuck)
1 tablespoon Worcestershire sauce
1/4 cup fresh lime juice
1/4 teaspoon cayenne
1 tablespoon sugar
1 tablespoon soy sauce
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/3 cup finely chopped scallion
1/2 cup chopped fresh coriander or fresh mint leaves
soft lettuce leaves for lining the plates
lime wedges for garnish

Steps:

  • In a large skillet heat the oil over moderately high heat until it is hot but not smoking, in it stir-fry the beef for 1 minute, or just until it is no longer pink, and drain the beef in a sieve. In a bowl whisk together the Worcestershire sauce, the lime juice, the cayenne, the sugar, the soy sauce, and the garlic paste, add the beef, and stir it to combine it well with the dressing. Stir in the scallion and the coriander, divide the mixture between 2 plates, lined with the lettuce leaves, and garnish the salads with lime wedges.

SPICY THAI BEEF SALAD



Spicy Thai Beef Salad image

Very simple but delicious Thai salad. Great for a summer dinner or lunch. Slightly modified from a recipe in "Main Course Classics" by Jenni Fleetwood which is a great cookbook.

Provided by Kevin Young

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 lbs beef tenderloin
2 tablespoons olive oil
1/2 sweet onion (sliced thin)
2 small red chilies (slivered)
3 1/2 cups shiitake mushrooms (sliced thin)
4 chopped scallions
4 garlic cloves (finely chopped)
1 lime, juice of
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon chili sauce
1 1/2 teaspoons brown sugar
2 tablespoons chopped cilantro
3 tablespoons toasted sesame seeds
1 head romaine lettuce (cut into 1 inch strips)
1 small cucumber, peeled and sliced thin

Steps:

  • Slice the steak into 1 inch pieces about 1/4 inch thick.
  • Broil steak on each side 3-4 minutes (depending on how well you like your steak done).
  • Heat olive oil over medium heat in a frying pan.
  • Add onions, chillies and mushrooms to frying pan and cook about 5 minutes.
  • Remove from heat and add beef, stirring to cover beef with mushroom mixture.
  • Stir together scallions, garlic, lime juice, fish and oyster sauce, brown sugar, chili saucecilantro and sesame seeds.
  • Add this mixture to the beef and mushrooms.
  • Toss the lettuce and cucumbers together, place on plates then spoon warm steak mixture over the lettuce and serve.

Nutrition Facts : Calories 690.5, Fat 47, SaturatedFat 15.3, Cholesterol 146.2, Sodium 958.5, Carbohydrate 19.3, Fiber 6.2, Sugar 7.3, Protein 48.7

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From pinterest.ca


SPICY THAI BEEF SALAD - WHISK IT REAL GUD
For a thicker steak cook about 5 minutes on each side. For a thinner steak 3 minutes on each side or until the internal temperature of 130-135 F. Take the beef off the skillet and set it on a plate. Tent it with foil and let it sit to rest for 10 minutes. Now let’s finish up with the bulk of the salad.
From whiskitrealgud.com


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