Spicy Teriyaki Beef Salad Recipes

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SPICY BEEF SALAD



Spicy Beef Salad image

This recipe was inspired by my love of spicy flavors and light, nutritious entrees. The pretty salad has an appealing variety of textures. I make it year-round because it's fast and easy to prepare after a long day at work. -Peggy Allen, Pasadena, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 pound boneless beef sirloin steak
1/3 cup fresh lime juice
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh mint or 3/4 teaspoon dried mint
1 jalapeno pepper, minced
2 to 3 garlic cloves, minced
1 teaspoon grated fresh gingerroot or 1/4 to 1/2 teaspoon ground ginger
1 large sweet red pepper, julienned
1/2 medium cucumber, chopped
6 cups torn mixed salad greens

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.

Nutrition Facts : Calories 152 calories, Fat 5g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 171mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 17g protein. Diabetic Exchanges

WARM TERIYAKI BEEF SALAD



Warm Teriyaki Beef Salad image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 13

3 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 1/2 tablespoons medium-dry Sherry
3/4 pound flank steak
1 large garlic clove, minced
2 teaspoons grated peeled fresh gingerroot
1/2 pound mushrooms
3 scallions
1 small cucumber
2 tablespoons vegetable oil
1 cup fresh bean sprouts
2 tablespoons water
2 cups packed spinach leaves, washed well and spun dry

Steps:

  • In a measuring cup stir together soy sauce, vinegar, and Sherry. In a bowl toss steak with garlic, gingerroot, and 2 tablespoons soy sauce mixture and marinate while preparing vegetables.
  • Discard stems from mushrooms and cut mushrooms and scallions into thin strips, keeping them separate. Peel cucumber and cut in half lengthwise. With a spoon scrape seeds from cucumber halves, discarding seeds, and cut each half crosswise into 1/4-inch-thick slices.
  • In a large non-stick skillet heat 1 tablespoon oil over high heat until very hot but not smoking and brown steak, stirring frequently, until any liquid evaporates, about 3 minutes. Transfer steak to a clean bowl.
  • In a skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté mushrooms, stirring occasionally, until liquid they give off is evaporated. Add scallions and bean sprouts and cook 1 minute. Remove skillet from heat and add steak, remaining soy sauce mixture, and water.
  • In a large bowl toss together spinach, cucumber, and warm steak mixture. Divide salad among 2 plates.

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