Oriental Beef Salad
Full of Asian flavors, this salad is tantalizing on the tongue. The beef keeps the salad filling, and the crunchy veggies and nuts add great texture. Its a full meal in itself!
Ingredients
Beef Marinade
- ½ cup water
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tsp sugar
- 1 flavor pack from ramen noodles
- 1 tsp beef boullion
- 1 tsp garlic powder
Salad
- 1½ pounds beef flank steak sliced thinly
- 1 head iceberg lettuce chopped
- 1 cup celery sliced
- 1 cup purple cabbage shredded
- 4 green onions sliced
- 1 cup carrots sliced
- 1 cup cucumber sliced
- ½ cup slivered almonds
- 1 pkg beef flavored ramen noodles crumbled
- 2 tbsp sesame seeds toasted
Dressing
- ¼ cup sugar
- ¼ cup salad oil
- ¼ cup rice vinegar
- 1 tsp kosher salt
- ¼ tsp ground ginger
- ¼ tsp pepper
Instructions
- Trim and slice beef into thin strips. Be sure to cut against the grain for a more tender meat. HINT: you can freeze your meat for an hour before slicing to make it easier to cut thinly.
- Mix together marinade ingredients, and add beef slices. Place in the refridgerator for 2 hours up to 24 hours.
- Prepare all your vegetables for the salad and place in a very large bowl.
- Once veggies are ready to go, drain the meat from the marinade. Heat a frying pan to Med high heat and add 1 tbsp oil. Divide the meat into two batches, and fry until browned and the juices evaporate and create a sauce around the meat. Transfer to a plate to cool to room temperature. ***Be sure to let meat cool before adding to salad so you do not wilt the lettuce.***
- Whisk dressing ingredients together until sugar is dissolved. Dress your salad right before serving and sprinkle with ramen noodles, almonds and sesame seeds. Enjoy and pat yourself on the back for making such a healthy, yet delicious dinner!
