Tangy Beef Salad Recipes

TANGY BEEF SALAD

Steps:

• In a large saucepan, cook beef mix until heated through. In a large bowl, combine the lettuce, green pepper, onion, tomato, beans and cheese. Add beef mix. Drizzle with dressing. Sprinkle with corn chips. Serve immediately.

TANGY STEAK SALAD

Steps:

• Heat oil in 10-inch skillet over high heat.
• Cook beef in oil about 2 minutes, stirring constantly, until brown; drain. Stir in mustard and parsley; keep warm,
• Toss lettuce, celery, green onions and bell pepper. Divide among 4 dinner plates. Top with beef mixture.

SWEET AND TANGY BEEF SALAD

Steps:

• Place 3 cups of water in saucepan and bring to a boil.
• Add walnuts, return to boil and cook for 1 minute.
• Drain, rinse under warm water and drain again.
• Transfer to large bowl, pour sugar over and stir until dissolved.
• Deep fry nuts at 350 for about 5 minutes or until golden, remove to a colander, salt and stir every few minutes to keep from sticking.
• Spread on paper towel to cool.
• Will keep for about 2 weeks in tightly covered container.
• Grill beef, rest and cut on bias into thin strips.
• Combine canola, sesame oil, chili oil, soy, vinegar, lemon juice, cilantro, zest, ginger and garlic in bowl.
• Whisk to blend.
• Add beef strips and let stand for 15 minutes.
• Just before serving, remove beef from dressing and reserve dressing.
• Combine beef, carrot, red pepper, onion, watercress, mint and spinach in large bowl.
• Dress to taste.
• Serve on plates topped with walnuts.

GRANDMA'S SWEET AND TANGY BEAN SALAD

Steps:

• Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
• Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
• Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

VIETNAMESE-STYLE BEEF SALAD

Steps:

• Halve cucumber lengthwise, then slice diagonally 1/4 inch thick.
• Stir together lime juice, water, fish sauce, sugar, red-pepper flakes, and shallot in a small bowl until sugar is dissolved.
• Arrange pineapple and cucumber on a platter and drizzle with some of dressing. Drape roast beef slices on top and arrange mint alongside. Serve with remaining dressing on the side.

TANGY PASTA & BEEF SALAD

Steps:

• Mix A.1. sauce, dressing and garlic until blended. Pour 1/4 cup over steak in shallow dish; turn steak over to evenly coat. Refrigerate 1 hour to marinate. Refrigerate remaining sauce mixture for later use.
• Heat grill to medium heat. Drain steak; discard marinade. Grill steak 8 to 10 min. on each side or until medium doneness (160°F). Let stand 10 min. Meanwhile, combine cooked pasta with vegetables and cheese in large bowl.
• Cut steak across the grain into thin slices. Add to pasta mixture with half the reserved sauce mixture; mix lightly. Refrigerate 1 hour. Stir in remaining sauce mixture before serving.