Gingered Beef Salad Recipes

GINGER BEEF SALAD WITH MISO VINAIGRETTE

Steps:

• Preheat broiler.
• Sprinkle steak evenly with ginger, salt and garlic. Place on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
• Combine cilantro and next 6 ingredients (through chile paste) in a small bowl, stirrin gwith a whisk. Combine lettuce and remaining ingredients in a large bowl. Drizzle half of miso mixture over lettuce mixture; toss to coat.
• Place 1 1/2 cups lettuce mixture on each of 4 plates. Top each with 3 ounces steak; top with miso mixture.

SPICY GINGERED BEEF AND SNAP PEA SALAD

Steps:

• Combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly. Season with salt and pepper, to taste. Cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked. Using slotted spoon, place beef in medium bowl, mix with 2 tablespoons Gingered Dressing.
• Combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl. Toss with Gingered Dressing, to taste. Transfer salad to serving platter or serving plates.
• Spoon beef over salad. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired.
• *Gingered Dressing: Whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended. Makes about 2/3 cup.

SPICY BEEF SALAD

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.

GINGER STEAK SALAD

Steps:

• For the steak and marinade: Combine the soy sauce, sherry, brown sugar and garlic in a resealable plastic bag. Mix together, place the steak in the bag and seal. Marinate for 5 minutes (or up to 2 hours if you have time).
• For the salad dressing: Combine the olive oil, soy sauce, ginger, lime juice, granulated sugar, garlic and jalapenos in a small bowl.
• Heat a grill pan over medium-high heat. When hot, brush it with the olive oil. Remove the steak from the marinade, letting any excess drain off, and cook to medium rare on the grill pan, about 1 1/2 minutes per side. Transfer the steak to a plate, allowing it to cool slightly.
• For the salad: In a bowl, toss the salad greens, tomatoes and half of the green onions with about three-quarters of the salad dressing.
• Place the steak on a cutting board and slice thinly, then pour the juices from the plate over the top of the steak. Mound the tossed salad on a serving plate, then arrange the sliced steak on top. Pour the remaining salad dressing over the top. Sprinkle the remaining green onions over the salad and serve.

GINGER GARLIC STEAK AND NOODLE SALAD

Steps:

• For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
• Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
• For the salad: Cook the udon noodles according to the package instructions.
• In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
• In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad.
• Divide the salad and steak among plates. Serve with lime wedges.

GINGERED-BEEF SALAD

Steps:

• To make the dressing, whisk together the dressing ingredients; marinate the steak in half of the dressing, seasoning with white pepper to taste, 4 hours or overnight.
• To make the salad, prepare a charcoal grill or preheat a broiler. Combine the lettuce, sprouts, scallions, cilantro and wonton wrappers. Toss with 6 tablespoons of the reserved dressing.
• Grill the steak until medium rare, about 4 to 5 minutes per side. Remove and let sit for a minute or so. Cut across the grain into thin slices and serve on a bed of salad drizzled with remaining dressing.