How To make Roast Beef Salad
4 c Salad greens
(lettuce, chinese cabbage, Spinach) 3 c Beef roast, rare
cut in
Strips 2 Tomatoes :
cut in wedges
1 Green pepper cut in
Strips 1 c Fresh mushrooms :
sliced
1 c Celery sliced
1/2 c Green or sweet onion :
Thinly sliced Marinade: 1/2 c Teriyaki sauce
1/3 c Oil
1/4 c Vinegar
1/2 ts Ground ginger
Combine the marinade ingredients and mix well. Pour over beef, tomatoes, green pepper, mushrooms, celery and onions. Refrigerate for 3 - 4 hours (a plastic bag works well for this). Place 4 cups of salad greens into a bowl. Drain excess marinade off vegetable and beef mixture, save for later. Arrange the beef and vegetables on the greens. Toss just before serving. Add extra vegetables or bean sprouts if you wish. Serve with the exxtra marinade for dressing. From Pat Crafts Recipe By : Concord Hospital Admitting Cookbook
How To make Roast Beef Salad's Videos
Leftover, Roast Beef Salad
Healthy Beef Salad - Easy to make and great for using up those leftovers!
Is this the best summer salad ever? Thai beef salad
Thai Beef Salad must be the best summer dinner recipe ever! Made with delicious grilled tender beef, robust flavours and healthy vegetables it’s hard to beat. Plus it’s perfect for those following a low card diet.
If you thought it was too hard to cook, let me assure you, it’s not that hard.
For the beef you can use any cut you like, I prefer tenderloin (eye fillet) but you could use sirloin, ribeye, Scotch fillet. As it’s a salad, I personally like the tenderest meat possible so it’s easy to eat with tender salad leaves.
I used coriander or cilantro, plus mint leaves. You can also use Thai basil for that extra flavour complexity. I used brown sugar instead of the traditional palm sugar as it’s usually more of a staple, but if you can find palm, then use it. Try and get fresh limes for that beautiful flavour.
Always use it immediately, but if refrigerating for the next day, drain out the dressing and juices and add it back in before serving. You can serve it as is, or with plain cooked rice, that is of course if you’re not on a low carb diet. Enjoy Thai Beef Salad.
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Roast Beef & Salad Sandwich Recipe
Beef and salad sandwich consisting of deli roast beef slices, tomato, cucumber, salad cress with mustard and a horseradish mayonnaise dressing in a soft white farmhouse bread.
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Thai Beef Salad
Filled with tons of Thai flavors and the most delicious homemade salad dressing, you don't want to miss this Thai Beef Salad!!
Ingredients:
Marinade:
1/4 cup pineapple juice
3 tablespoons low sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon sesame oil
1 (8 oz) strip steak
Salad Dressing:
3 tablespoon honey
2 tablespoons all natural chunky peanut butter
2 tablespoons hot water
2 tablespoons extra virgin olive oil
1 tablespoon low sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
Salad:
1 (5 oz) bag Marketside Spring Mix
1 cup sliced red bell pepper
1/3 cup fresh, chopped mint
1/3 cup fresh, chopped basil
1/3 cup fresh, chopped cilantro
1 1/2 cups shredded Napa Cabbage
chopped, roasted peanuts
Get the full recipe here:
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How to Cook Steak and Spicy Beef Salad Recipe | Gordon Ramsay
Gordon shows how to cook steak perfectly - and turns it into a spicy beef salad. From Gordon's Ultimate Cookery Course. Subscribe for more videos.
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Roasted Beet and Beef Salad
Beautiful, amazing salads can be made right at home, including the vinaigrette. This Roasted Beet and Beef Salad is part 8 of my healthy cooking series. It is simple and packs the most incredible flavors!
Nutrition
Calories 548
Fat 28.5
Carbs 19.5
Protein 48.7
Ingredients
• 1 5 oz fillet
• 3 beets
• 10 cherry tomatoes
• 1/2 oz feta
• 1/2 tbsp pistachio
• 2 cp spring mix
• 1/2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp olive oil
• Salt and pepper
Directions
1. Peel beets and slice. Spray with a little oil and season with salt and pepper. Roast at 400 degrees for 35 minutes.
2. Season filet and sear on both sides to develop a nice crust. Finish in oven if needed to desired doneness.
3. Mix balsamic, Dijon and salt and pepper. Whisk in olive oil until emulsified.
4. Toss in spring mix and toss in dressing.
5. Top with remaining ingredients.