Spicy Beef Salad Recipe

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Spicy Beef Salad Recipe
Spicy Beef Salad Recipe photo by Taste of Home
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Spicy Beef Salad Recipe

Read Reviews
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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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + freezing Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + freezing Cook: 20 min.

Ingredients

  • 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

Directions

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. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Beef Salad in Taste of Home August/September 1996, p35

Nutritional Facts

1 cup: 152 calories, 5g fat (0 saturated fat), 45mg cholesterol, 171mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable.

  • 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
  1. 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.
  2. 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.
  3. 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. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Beef Salad in Taste of Home August/September 1996, p35

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MY REVIEW
ejt325 User ID: 4790999 7228
Reviewed Oct. 22, 2014

"I like how the mint gave this dish a unique flavour!"

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