Stir Fried Beef Salad Recipes

SPICY MONGOLIAN BEEF SALAD

Steps:

• For dressing, whisk together first 7 ingredients., Mix first 5 beef ingredients; toss with beef strips. In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat; stir-fry beef mixture until browned, 2-3 minutes. Remove from pan., Combine salad ingredients; divide among 4 plates. Top with beef. Drizzle with dressing.

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD

Steps:

• In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
• Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
• Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
• Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
• Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
• Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

HEARTY STIR-FRY SALAD

Steps:

• In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.

VIETNAMESE STIR-FRIED BEEF SALAD

Steps:

• In a large salad bowl, combine the vinegar, garlic, salt, and pepper.
• Gradually beat in the sesame oil and peanut oil.
• Stir in the onions; then, set aside.
• In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
• Heat wok over high heat until very hot, then add peanut oil.
• When it's hot, stir-fry the garlic until it turns golden brown (20 seconds).
• Remove with a slotted spoon and drain on paper towels.
• Reheat the oil, and when it's very hot and smoking slightly, add the beef and cook until it's just barely cooked through (2 minutes).
• Remove and let drain through a sieve.
• Add the leaves to the dressing in the bowl and toss thoroughly to coat.
• Garnish with garlic and top with beef.
• Serve immediately.

STIR-FRIED BEEF SALAD

Steps:

• Partially freeze beef; slice thinly across the grain into bite-size strips.
• In wok or large skillet cook half the beef in hot oil till browned on all sides.
• Remove from pan.
• Repeat with remaining beef and garlic; remove from pan.
• Add mushrooms, cucumber, green pepper strips, onions rings, Italian seasoning, salt, and red pepper to wok.
• Stir-fry 3 minutes or till vegetables are crisp-tender.
• Return beef to wok; add tomatoe.
• Cook 1 to 2 minutes or till heated through.
• Remove meat-vegetable mixture to serving bowl; keep warm.
• Add spinach leaves to wok; cover and cook for 1 minute or till slightly wilted.
• To serve, arrange spinach on four bowls or plates; spoon meat mixture atop.

BEEF STRIP SALAD

Steps:

• In a large nonstick skillet, cook beef over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cool for 10 minutes. Refrigerate until chilled. , Thinly slice the beef; place in a small bowl. Add the onion, salt and pepper; toss to combine. Divide lettuce between two salad plates; top with beef mixture, green pepper, pimientos and olives. Combine sour cream and lemon juice; serve with salad.

FLAVORFUL BEEF STIR-FRY

Steps:

• Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
• Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
• In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.