Spicy Beef Salad With Chili Lime Sauce Recipes

THAI BEEF SALAD

Steps:

• In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
• Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.
• Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.

SPICY BEEF SALAD

Steps:

• Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, 30 to 60 minutes.) In glass or plastic bowl, mix sherry, olive oil, 1 tablespoon soy sauce and sugar. Add beef; toss to coat. Cover; refrigerate 30 minutes.
• Heat 10-inch skillet over medium-high heat until 1 or 2 drops of water bubble and skitter when sprinkled on surface. Add half of the beef; stir-fry about 3 minutes or until beef is no longer pink. Remove beef from skillet; drain. Repeat with remaining beef.
• In large bowl, mix beef and onions. Layer tomatoes, mushrooms and lettuce on beef. Cover and refrigerate at least 1 hour until chilled but no longer than 10 hours.
• In tightly covered container, shake all dressing ingredients until well blended. Pour dressing over salad; toss until well coated.

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.

SPICY BEEF SALAD WITH CHILI-LIME SAUCE

Steps:

• Create marinade by mixing together soy sauce, oyster sauce and vegetable oil in a bowl. Marinade beef. While beef is marinading, create spicy sauce. In a large bowl mix all ingredients from corriander root to palm sugar paste. Stir until combined. Grill the beef until medium rare. Slice into thin strips. In a large mixing bowl placed sliced beef, spicy sauce and all vegetables (tomato through lemongrass). Mix well. Garnish with a corriander leaf. Garnish with corriander leaves.

SPICY BEEF SALAD

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.

SPICY BEEF CHILI

Steps:

• Heat oil in a large saucepan. Add garlic and onion and cook until tender, 3 to 5 minutes. Add beef, crushed red pepper, and black pepper. Cook and stir until beef is browned, 5 to 10 minutes. Remove from heat. Drain and discard fat and excess oil.
• Add tomato sauce, diced tomatoes, chili beans, black beans, and corn to the saucepan and return to low heat. Add cayenne pepper and chili powder. Season with additional black pepper if desired. Add Worcestershire sauce. Blend well and cover. Simmer, stirring occasionally, 20 to 30 minutes.

SPICY GROUND BEEF SALAD

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. , Meanwhile, in a small bowl, combine the oil, lime juice, soy sauce, molasses, jalapeno, garlic and ginger; stir into beef. Cook, uncovered, over medium heat for 2-3 minutes or until heated through. , On a large platter, layer salad greens, tomato, beef mixture and onions. Garnish with jalapeno and lime slices if desired.

THAI LIME BEEF SALAD

Steps:

• Prepare outdoor grill. Season steak with salt and pepper, place on grill, and cook for about 5 minutes, turn and cook for 3 to 4 minutes more, or until meat is cooked rare. Remove from heat and let rest.
• In large bowl, toss together the greens, cilantro, and mint leaves.
• Cut meat across the grain and arrange slices on top of greens.
• Spoon 1/4 of the sauce over each portion, garnish with mint leave and a lime wedge and serve immediately.
• For sauce combine garlic, chiles, fish sauce, lime juice and sugar in small bowl.

STEAK WITH CHILI LIME SAUCE

Steps:

• Remove the seeds from two of the serrano peppers. Add peppers, garlic, soy sauce, fish sauce, lime juice and rice vinegar to a food processor. Pulse until finely chopped. Transfer to a bowl. Cover and refrigerate for 30 minutes.
• In another bowl combine garlic powder, dried cilantro and kosher salt. Rub mixture over steak. Allow to rest for about 20 minutes.
• Heat sesame and olive oils in a large heavy bottom skillet over medium heat. Cook steaks 3-4 minutes per-side for medium rare. Transfer to plate. Cover and allow to rest for 10 minutes.
• Slice and transfer to a serving platter. Spoon chili-lime sauce over the top. Serve immediately.
• Serve with plenty of jasmine rice to soak up the spicy sauce and steak juices.