SPICY TERIYAKI BEEF SALAD
Cool cucumber and avocado combine with spicy marinated steak to create a fun and tasty balance of flavors your guests will love. If the spice is too much, remove the cayenne and red pepper flakes from the avocado mixture.-Ning Watson of San Diego, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the teriyaki sauce, garlic, sesame oil, 1/2 teaspoon pepper flakes and 1/2 teaspoon cayenne; add steak. Seal bag and turn to coat; refrigerate for 10 minutes. , Meanwhile, in a large bowl, combine the avocado, cucumber, soy sauce, vinegar, sugar, and remaining pepper flakes and cayenne; set aside. , Drain and discard marinade. In a large nonstick skillet, saute steak and mushroom until meat reaches desired doneness and mushroom is tender. Divide salad mix among four plates; top with avocado mixture and meat mixture.
Nutrition Facts : Calories 405 calories, Fat 18g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 6180mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 4g fiber), Protein 36g protein.
SPICY BEEF SALAD
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
QUICK AND EASY TERIYAKI BEEF STIR-FRY
As the name implies, this teriyaki beef and vegetable stir-fry is easy to make and done in under 30 minutes. Tasty and perfect for a night when you need dinner in a hurry. We like to use top sirloin for stir-fry recipes since it stays so juicy. Serve with rice or noodles.
Provided by fabeveryday
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk water, soy sauce, brown sugar, cornstarch, honey, and ginger together in a bowl until well combined.
- Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add steak and cook and stir until browned, about 4 minutes. Move steak to the side of the wok. Add remaining tablespoon sesame oil to the center of the wok, followed by broccoli, snow peas, bell pepper, and garlic. Cook, stirring the vegetables, for 2 minutes.
- Add reserved sauce to the wok and stir everything together. Bring to a boil and cook until the sauce thickens and the vegetables are crisp-tender, about 2 minutes.
- Garnish with chopped green onions.
Nutrition Facts : Calories 326.8 calories, Carbohydrate 28.3 g, Cholesterol 48.9 mg, Fat 13.7 g, Fiber 3.4 g, Protein 24 g, SaturatedFat 3.5 g, Sodium 747.3 mg, Sugar 18 g
SPICY TERIYAKI MARINADE
Add a little spice to your teriyaki! I use this with chunks of beef to make kabobs (with red onion, green and red peppers and button mushrooms). The crushed chili and cayenne make this just a little different than other teriyaki marinades. Adjust to your spice level.
Provided by Jacq3
Categories Low Cholesterol
Time 10m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Whisk to combine.
- Pour over desired meat (beef, chicken, pork).
- Marinade overnight.
- Grill, or cook with desired method.
Nutrition Facts : Calories 153.9, Fat 0.2, Sodium 4026.2, Carbohydrate 32.2, Fiber 0.8, Sugar 25.3, Protein 7.8
SPICY BEEF SALAD
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
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 THAI BEEF SALAD
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
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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