This recipe for Asian beef salad is from the California Beef Council’s 2004 Beef and Your Good Health.
2 boneless beef top loin steaks, cut 1 inch thick ( about 1 1/4 pounds)
1/2 medium red onion, cut into thin wedges
3 tablespoons chopped fresh cilantro
4 cups torn salad greens or sliced Napa cabbage
2 tablespoons chopped peanuts (optional)
Citrus-Soy Dressing:
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons dark sesame oil
1 serrano pepper, seeded, finely chopped
1 large clove garlic, minced
Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove; let stand 10 minutes.
Whisk dressing ingredients in small bowl until blended.
Carve steaks. Combine beef, onion and cilantro in medium bowl. Add dressing; toss. Serve on salad greens. Sprinkle with peanuts.
Makes 4 servings. Total preparation and cooking time: 30 minutes.
September 02, 2020 at 04:50AM
https://ift.tt/31OlVBg
CattleWomen’s Corner: Asian beef salad recipe offered - Red Bluff Daily News
https://ift.tt/3ekeW79
salad
No comments:
Post a Comment