Layered Beef Salad With Warm Dressing Recipes

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LAYERED BEEF SALAD WITH WARM DRESSING



Layered Beef Salad with Warm Dressing image

This dish is quick, tasty, and my favorite! The cold salad and warm steak are the perfect combination in this dish! You can make the salad any way you want. I add jicama for the crunch!

Provided by tj_clark

Categories     Salad     Green Salad Recipes

Time 51m

Yield 4

Number Of Ingredients 14

½ cup soy sauce
½ cup sukiyaki sauce
½ cup water
2 teaspoons grated fresh ginger root
2 teaspoons minced garlic
1 (1 1/2) pound beef sirloin steak, sliced thinly across the grain
2 heads red leaf lettuce, torn into bite-sized pieces
1 onion, sliced thin
1 bunch radishes, sliced into thin rounds
1 English cucumber, thinly sliced
2 tomatoes, sliced
1 jicama, peeled and julienned
6 hard-cooked eggs, sliced
1 cup peanut oil

Steps:

  • Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
  • Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
  • Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
  • Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.

Nutrition Facts : Calories 980.8 calories, Carbohydrate 34.4 g, Cholesterol 401.3 mg, Fat 70.6 g, Fiber 12.9 g, Protein 55 g, SaturatedFat 14.6 g, Sodium 2153.6 mg, Sugar 11.1 g

WARM GERMAN POTATO SALAD



Warm German Potato Salad image

Make and share this Warm German Potato Salad recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

3 lbs small red potatoes, 2-inch diameter
10 slices bacon, 1/4-inch strips
1 large onion, chopped
1/2 teaspoon sugar
3 tablespoons cider vinegar
3/4 cup beef broth
2 tablespoons fresh parsley, chopped

Steps:

  • In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
  • While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
  • Drain potatoes and let stand until cool enough to handle.
  • Cut potatoes into eighths and in a bowl combine with bacon.
  • Keep mixture warm, covered.
  • Pour off all but 3 tablespoons fat from skillet and saute onion over moderately high heat, stirring, until softened, about 3 minutes.
  • Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes.
  • Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
  • Serve potato salad warm or at room temperature, garnished with parsley.

Nutrition Facts : Calories 363.4, Fat 17.3, SaturatedFat 5.7, Cholesterol 25.8, Sodium 401.8, Carbohydrate 42.9, Fiber 5.4, Sugar 3.2, Protein 9.5

LAYERED BEEF SALAD WITH WARM DRESSING



Layered Beef Salad with Warm Dressing image

This dish is quick, tasty, and my favorite! The cold salad and warm steak are the perfect combination in this dish! You can make the salad any way you want. I add jicama for the crunch!

Provided by tj_clark

Categories     Green Salads

Time 51m

Yield 4

Number Of Ingredients 14

½ cup soy sauce
½ cup sukiyaki sauce
½ cup water
2 teaspoons grated fresh ginger root
2 teaspoons minced garlic
1 (1 1/2) pound beef sirloin steak, sliced thinly across the grain
2 heads red leaf lettuce, torn into bite-sized pieces
1 onion, sliced thin
1 bunch radishes, sliced into thin rounds
1 English cucumber, thinly sliced
2 tomatoes, sliced
1 jicama, peeled and julienned
6 hard-cooked eggs, sliced
1 cup peanut oil

Steps:

  • Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
  • Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
  • Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
  • Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.

Nutrition Facts : Calories 980.8 calories, Carbohydrate 34.4 g, Cholesterol 401.3 mg, Fat 70.6 g, Fiber 12.9 g, Protein 55 g, SaturatedFat 14.6 g, Sodium 2153.6 mg, Sugar 11.1 g

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