Stir Fried Beef And Blue Cheese Salad Recipes

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SPICY MONGOLIAN BEEF SALAD



Spicy Mongolian Beef Salad image

This light and loaded beef salad even satisfies my meat-loving husband. -Marla Clark, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 20

1/4 cup olive oil
2 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon sesame oil
2 teaspoons minced fresh gingerroot
1 small garlic clove, minced
1 teaspoon sugar
BEEF:
1 tablespoon reduced-sodium soy sauce
2 garlic cloves, minced
2 teaspoons sugar
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1 beef top sirloin steak (1 pound), cut into 1/4-inch strips
1 tablespoon olive oil
SALAD:
8 cups torn mixed salad greens
1 cup shredded carrots
1/2 cup thinly sliced cucumber
4 radishes, thinly sliced

Steps:

  • For dressing, whisk together first 7 ingredients., Mix first 5 beef ingredients; toss with beef strips. In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat; stir-fry beef mixture until browned, 2-3 minutes. Remove from pan., Combine salad ingredients; divide among 4 plates. Top with beef. Drizzle with dressing.

Nutrition Facts : Calories 396 calories, Fat 26g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 550mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.

BEEF GOULASH WITH BLUE CHEESE



Beef Goulash with Blue Cheese image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 pounds ground sirloin
4 cloves garlic, finely chopped
1 onion, finely chopped
1 mild red or green frying pepper, chopped
3 tablespoons smoked sweet paprika
Salt and pepper
1 to 2 cups veal or chicken stock, plus more if needed
One 14-ounce can petite diced tomatoes
8 to 12 ounces macaroni
Sour cream
1 cup blue cheese or smoked blue cheese, crumbled
Chopped fresh herbs, such as parsley, dill and chives, for garnish

Steps:

  • Heat the olive oil in a Dutch oven or pot over medium-high heat, add the beef and cook to brown. Add the garlic, onions, peppers, paprika and some salt and pepper. Partially cover and cook to tender, 6 to 8 minutes, stirring occasionally. Add the stock and tomatoes, and simmer to combine the flavors.
  • Cool the goulash and store for a make-ahead meal. Reheat over medium heat, adding a splash of stock or water if mixture is too thick.
  • To serve, bring a large pot of water to boil for the pasta while the sauce reheats. Salt the water and cook the macaroni to al dente. Reserve a little starchy cooking water before draining.
  • Stir a few spoons of sour cream into the goulash. Incorporate the macaroni into the goulash and add the starchy water as you go to keep the mixture from becoming too dry.
  • Top the goulash with blue cheese crumbles and herbs, and serve.

COUNTRY FRIED STEAK SALAD WITH BLUE CHEESE DRESSING



Country Fried Steak Salad With Blue Cheese Dressing image

We've given this comfort food classic a refreshing spin by serving it over snappy Little Gem lettuce. A double coating of batter helps keep the steak crispy, and a blue cheese-buttermilk dressing offers just enough tang. Add a batch of flaky, peppery biscuits and a restorative glass of iced tea and you've got a meal any Southerner would happily dig into.

Provided by Katherine Sacks

Categories     Steak     Salad     Fry     Blue Cheese     Green Bean     Potato     Lettuce     Dinner     Flaming Hot Summer     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 20

12 ounces top round steak, cut into 2 pieces
1/2 cup cornstarch
Kosher salt
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon garlic powder
1 cup all-purpose flour, plus more for pan
2 teaspoons finely grated lemon zest, divided
3 large eggs
1/2 pound small golden new potatoes
1/2 pound green beans, trimmed
6 tablespoons sour cream
1/4 cup buttermilk
2 teaspoons fresh lemon juice
1/4 teaspoon honey
2 tablespoons chopped chives, divided
1/4 cup crumbled blue cheese
Canola oil (for frying)
2 heads of Little Gem lettuce or baby romaine hearts, torn into bite-size pieces (about 6 cups)
Special Equipment
A deep-fry thermometer

Steps:

  • Pound steaks between 2 sheets of plastic to 1/8" thick. Pat dry with paper towels.
  • Combine cornstarch, 1/4 tsp. salt, and 1/4 tsp. pepper in a wide shallow bowl or dish. Combine garlic powder, 1 cup flour, 1 tsp. lemon zest, 1 1/2 tsp. salt, and 1/4 tsp. pepper in another wide shallow bowl or dish. Lightly beat eggs in another wide shallow bowl.
  • Dip steak in seasoned cornstarch, then in eggs, letting excess drip back into bowl. Coat in flour mixture, shaking off excess. Dip in eggs and flour mixture again for a second coating. Transfer steak to a lightly floured baking sheet; chill 1-3 hours.
  • Meanwhile, place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes; add green beans during the last 3 minutes of cooking and cook until crisp-tender. Drain potatoes and beans and transfer to a large bowl of ice water; chill until cold, about 3 minutes. Transfer to a clean dish towel or paper towels and pat dry.
  • Whisk sour cream, buttermilk, lemon juice, honey, 1 Tbsp. chives, 1/4 tsp. salt, and remaining 1 tsp. lemon zest and 1/4 tsp. pepper in a small bowl. Gently stir in cheese.
  • Pour oil into a large heavy skillet to come halfway up the sides; fit with thermometer. Heat over high until thermometer registers 325°F. Working in batches, fry steaks until deep golden brown, about 3 minutes per side. Transfer to paper towels, season with salt, then thinly slice into strips.
  • Toss lettuce, potatoes, beans, and dressing in a large bowl. Arrange on a platter. Top with steak and remaining 1 Tbsp. chives.

BEEF AND BLUE CHEESE SALAD



Beef and Blue Cheese Salad image

Satisfy four hungry appetites in minutes with a robust meaty salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 4

Number Of Ingredients 7

1/3 cup Italian dressing
1 teaspoon Worcestershire sauce
6 cups bite-size pieces mixed salad greens
8 ounces cooked roast beef, cubed
1 cup cherry tomatoes, cut in half
1/2 cup crumbled blue cheese
4 medium green onions, sliced (1/4 cup)

Steps:

  • In tightly covered container, shake dressing and Worcestershire sauce.
  • Divide salad greens among 4 plates. Top with remaining ingredients. Serve with dressing.

Nutrition Facts : Calories 310, Carbohydrate 7 g, Cholesterol 60 mg, Fat 3, Fiber 3 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 4 g, TransFat 1/2 g

BLUE-CHEESE STEAK AND ENDIVE SALAD FOR TWO



Blue-Cheese Steak and Endive Salad for Two image

Why fuss with reservations when you can have your own bistro night at home? Hanger steaks are readily available, quick cooking and full of flavor. In this recipe, the steaks are seared, then slathered in blue cheese butter and served alongside an endive and radish salad dressed in a citrus vinaigrette, a perfect complement to the rich steak. This very special dinner comes together in about 30 minutes. If you'd like, toss baby potatoes with a little olive oil, salt and pepper and pop them into the oven to roast while you prepare the steak and salad.

Provided by Colu Henry

Categories     dinner, steaks and chops, vegetables, main course

Time 30m

Yield 2 servings

Number Of Ingredients 16

4 tablespoons unsalted butter, slightly softened
2 tablespoons good-quality blue cheese, such as Roquefort, Stilton or Gorgonzola
1 tablespoon finely chopped shallot
3/4 to 1 pound hanger or skirt steak, at room temperature
Kosher salt and black pepper
1 tablespoon canola or grapeseed oil
Flaky salt (optional)
2 Belgian endives, leaves separated
4 to 5 thinly sliced radishes, a variety of colors if you can find them
1/2 small fennel bulb, cored and thinly sliced (about 1/3 cup)
2 tablespoons good quality white-wine vinegar
1/4 teaspoon orange zest
1 tablespoon plus 1 teaspoon olive oil
1/4 cup Italian parsley leaves, torn
1 tablespoon chives, cut on an angle into 1/2-inch pieces
1 tablespoon roughly chopped tarragon

Steps:

  • In a small bowl, stir together butter, blue cheese and shallot, and set aside.
  • Season steaks well with salt and pepper on both sides and set aside.
  • Meanwhile, assemble your salad: In a large bowl, gently toss together the endive leaves, radishes and fennel. In a small bowl, whisk together the white-wine vinegar, orange zest, olive oil, parsley leaves, chives and tarragon, season to taste with salt and pepper and set aside.
  • Heat a large cast-iron pan over medium-high heat until very hot, 2 to 3 minutes. Add the canola oil. When it shimmers, add the hanger steak and let it cook, undisturbed, until it begins to crisp and brown on one side, 3 to 4 minutes. Flip and finish cooking about 3 minutes more or until a meat thermometer inserted in the thickest part reads 130 degrees for medium-rare.
  • Move the steak to a cutting board, and spread with 2 tablespoons or so of the blue cheese butter and let rest 5 to 7 minutes. Slice steaks against the grain and finish with flaky salt, if desired. Plate the steak and serve with the salad alongside, spooning the dressing on top of the salad.

Nutrition Facts : @context http, Calories 816, UnsaturatedFat 35 grams, Carbohydrate 7 grams, Fat 69 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 29 grams, Sodium 884 milligrams, Sugar 2 grams, TransFat 2 grams

STIR-FRIED BEEF WITH HOISIN SAUCE



Stir-fried beef with hoisin sauce image

Quick, easy to make and healthy

Provided by Good Food team

Categories     Dinner, Lunch

Time 25m

Number Of Ingredients 13

1 tbsp soy sauce
1 tbsp dry sherry
2 tsp sesame oil
1 fat garlic clove , crushed
1 tsp finely chopped fresh root ginger (or fresh ginger paste in a jar)
200g lean sirloin steak , thinly sliced across the grain
1 tbsp sesame seeds
1 tbsp sunflower oil
1 large carrot , cut into matchsticks
100g mangetout , halved lengthways
140g mushrooms , sliced
3 tbsp hoisin sauce
Chinese noodles , to serve

Steps:

  • Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).
  • Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.
  • When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.
  • Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.
  • Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.

Nutrition Facts : Calories 390 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 2.41 milligram of sodium

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

STEAK, FRIED ONIONS, AND POTATOES SALAD BOWL WITH BLUE CHEESE VINAIGRETTE



Steak, Fried Onions, and Potatoes Salad Bowl with Blue Cheese Vinaigrette image

This is like a steak dinner with onion rings, steak fries, and salad with blue cheese dressing, all chopped up in a bowl together. If you skipped lunch, this is your payoff.

Yield 4 servings

Number Of Ingredients 12

1 1/3 pounds very thin cut beef shell steak (1/2 inch thick)
1/3 cup EVOO (extra-virgin olive oil), plus some for coating the meat
Grill seasoning, such as McCormick's Montreal Steak Seasoning
1 tablespoon Worcestershire sauce (eyeball it)
2 teaspoons Dijon mustard
3 tablespoons red wine vinegar (eyeball it)
1/3 pound blue cheese
Salt and black pepper
4 cups chopped romaine, 2 hearts
2 cups chopped arugula or watercress, 1 large bunch
1/2 cup canned fried potato sticks, a couple of handfuls
1/2 cup canned fried onions

Steps:

  • Preheat a large griddle or grill pan over high heat. Coat the meat with EVOO, then season on both sides with grill seasoning. Cook the meat for 3 minutes on each side, then let it rest for 10 minutes to cool a bit.
  • While the meat cooks, assemble the dressing: In a medium bowl, whisk together the Worcestershire, mustard, and red wine vinegar. Stream in about 1/3 cup EVOO while whisking constantly. Crumble the blue cheese into the bowl and stir it into the dressing. Season the dressing with salt and pepper.
  • Chop the rested steak into bite-size pieces. Place the chopped greens in a salad bowl and toss with the chopped steak, potato sticks, fried onions, and blue cheese dressing. Yum-o!

BEEF AND BLUE CHEESE SALAD



Beef and Blue Cheese Salad image

Nothing better than Irish blue! The whiskey-soaked raisins add that extra special touch. Posted for ZWT8 Ireland.

Provided by Jostlori

Categories     Meat

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 cup golden raisin
1/4 cup Irish whiskey
1 cup mayonnaise
2 tablespoons parsley, minced
1 cup buttermilk
2 teaspoons lemon juice
2 teaspoons white vinegar
8 ounces cashel blue cheese, crumbled
salt
pepper
2 heads romaine lettuce
1 1/2 lbs boneless rib eye

Steps:

  • In a small bowl, soak the raisins in the whiskey for 1 hour. Drain.
  • In a medium bowl, combine the mayonnaise, parsley, buttermilk, lemon juice, and vinegar. Whisk until smooth. Add blue cheese crumbles and stir to combine. Add salt and pepper to taste. Refrigerate for 1 hour.
  • Grill the steak to desired doneness and let rest for 10 minutes.
  • Divide the lettuce onto 6 serving plates and spoon the dressing over each. Slice the beef and arrange on top of the salad. Sprinkle the raisins over the lettuce.

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