SOY-GINGER BEEF AND NOODLE SALAD WITH PEANUT DRESSING
Categories Salad Tea Beef Ginger Pasta Marinate Mint Peanut Summer Grill/Barbecue Watercress Soy Sauce Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 26
Steps:
- For dressing:
- Combine 1 1/4 cups boiling water and tea bags and steep 5 minutes. Place peanut butter in medium bowl. Add 3/4 cup tea, soy sauce, lime juice, and cayenne. Whisk dressing to blend well. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Mix in watercress and mint.
- For beef:
- Combine soy sauce, vinegar, ginger, honey, crushed red pepper, and cumin in large bowl; whisk to blend. Add beef and toss to coat. Marinate at room temperature at least 1 hour and up to 2 hours, stirring occasionally.
- For salad:
- Cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain again. Transfer linguine to large bowl. Mix in sesame oil. Using vegetable peeler, cut cucumber halves lengthwise into long thin ribbons; arrange on paper towels to drain.
- Drain marinade from beef into medium saucepan; boil 2 minutes over high heat. Cool. Heat grill pan or large ridged cast-iron skillet over high heat 4 minutes. Working in batches, grill beef until just brown outside but rare inside, about 1 minute per side. Transfer beef to bowl.
- Add cucumbers, green onions, and cooled marinade to linguine. Add dressing and toss to coat. Season salad with salt and pepper. Arrange mint and watercress around edge of large platter. Mound noodle salad in center; top with beef. Garnish with peanuts and lime wedges.
PEANUT NOODLE PASTA SALAD RECIPE BY TASTY
Here's what you need: creamy peanut butter, soy sauce, rice vinegar, sesame oil, sriracha sauce, ginger, garlic, brown sugar, water, salt, whole grain linguine, large carrots, cucumbers, red bell pepper, yellow bell pepper, green onions, chopped fresh cilantro, peanuts
Provided by Tasty
Categories Sides
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
- Combine pasta with the sliced vegetables in a large bowl.
- Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 28 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, Sugar 11 grams
SPICY ORIENTAL BEEF SALAD
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 12
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.
BEEF SALAD WITH ASIAN DRESSING
Provided by Amanda Hesser
Categories dinner, easy, salads and dressings, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
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
SPICY ORIENTAL LINGUINE BEEF SALAD WITH PEANUT DRESSING
Serve this dish at room temperature. You can use cooked chicken or turkey in place of beef, you can really add in other vegetables also to this dish like frozen baby peas or broccoli florets. You might want to double the dressing it is so good! Prep time does not include cooking the pasta.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine peanut butter, soy sauce, rice vinegar, chili sauce, brown sugar, ginger and 3 tablespoons broth in a processor; blend until smooth (adding in only a few more tablespoons broth if needed until desired texture is achieved) season with salt and pepper.
- Cook the pasta in a large pot of boiling salted water until JUST firm-tender drain and rinse under cold water; then transfer to a large bowl,.
- Add in the cooked beef or chicken, green onions and bell pepper; toss to combine.
- Pour the dressing over and toss to coat.
- Season with more salt and pepper.
- Serve in bowls and sprinkle with peanuts or sesame seeds.
Nutrition Facts : Calories 484, Fat 12.3, SaturatedFat 2.5, Sodium 1147.8, Carbohydrate 75.9, Fiber 5.3, Sugar 8.9, Protein 19.3
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