Beef Salad I

Taiwanese Beef Salad Recipe with Italian Dressing and Peanuts

Region / culture: Taiwan | Preparation time: 20 minutes | Cooking time: 6 minutes | Servings: 4

Introduction

Beef Salad I is a vibrant and flavorful dish that combines the rich taste of beef with the freshness of mixed greens and the crunch of peanuts. This recipe is perfect for those who are looking for a hearty yet healthy meal option. The combination of savory beef, crisp vegetables, and a tangy dressing makes this salad a delightful choice for any occasion, from a simple family dinner to a special gathering.

History

The concept of combining meat with salad has roots in many cultures, but this particular Beef Salad I recipe draws inspiration from Asian cuisine, where beef is often paired with fresh vegetables and bold dressings. The use of soy sauce and ginger in the dressing gives it an unmistakable Asian flair, while the Italian dressing base adds a Western touch, making this dish a fusion of flavors.

Ingredients

1.25 lb (567 g) boneless beef top sirloin steak, cut 1 inch thick
8 cups mixed lettuce greens, such as romaine, radicchio, endive
1.5 cups packaged shredded carrots
0.5 cup chopped unsalted dry roasted peanuts

Dressing

0.5 cup prepared italian dressing
2 tbsp soy sauce
1 tsp grated fresh ginger
0.25 tsp crushed red pepper

How to prepare

In a small bowl, combine the dressing ingredients and whisk until blended. Trim the fat from the beef steak.
Cut the steak lengthwise in half and then crosswise into 0.25 inch thick strips.
In a medium bowl, combine the beef and 2 tbsp of the dressing mixture. Toss to coat.
Let it stand for 10 minutes.
Meanwhile, in a large bowl, combine the mixed greens, carrots, and peanuts. Toss to mix well.
Arrange the mixed greens, carrots, and peanuts on a platter.
In a wok or large nonstick skillet, heat 2 tbsp of the dressing mixture over medium-high heat until hot.
Add the beef, half at a time, and stir-fry for 2 to 3 minutes or until the outside surface is no longer pink.
Arrange the beef on top of the salad and drizzle the remaining dressing mixture over the salad.

Variations

For a spicier version, add more crushed red pepper to the dressing. You can also substitute the beef with grilled chicken or tofu for a poultry or vegetarian variant. Experiment with different types of greens like arugula or spinach for varied flavors and textures.

Notes

Beef flank or top round steak may be substituted for beef top sirloin steak.

Cooking Tips & Tricks

To ensure the beef is tender and flavorful, marinate it in the dressing mixture for at least 10 minutes before cooking. When stir-frying the beef, make sure the wok or skillet is hot enough so that the beef sears quickly, locking in the juices. For the crispiest salad, toss the greens, carrots, and peanuts just before serving and add the warm beef on top to slightly wilt the greens for a pleasant texture contrast.

Serving Suggestions

Serve this Beef Salad I as a standalone meal for lunch or dinner. It's filling enough to satisfy hunger but light enough to keep you feeling energized. For a more substantial meal, pair it with a side of whole-grain bread or a bowl of rice.

Cooking Techniques

The key technique in this recipe is stir-frying, which involves cooking food quickly over high heat with a small amount of oil. It's important to cut the beef into thin strips to ensure it cooks evenly and remains tender.

Ingredient Substitutions

If Italian dressing is not available, you can use a mix of olive oil, vinegar, and a pinch of Italian seasoning as a substitute. Tamari can be used in place of soy sauce for a gluten-free option.

Make Ahead Tips

The dressing can be prepared ahead of time and stored in the refrigerator for up to a week. The beef can also be marinated overnight to deepen the flavors. However, it's best to assemble the salad just before serving to maintain the freshness of the greens.

Presentation Ideas

Arrange the salad on a large platter with the beef strips on top for a visually appealing presentation. Garnish with additional chopped peanuts and a sprinkle of fresh herbs like cilantro or mint for an extra touch of flavor and color.

Pairing Recommendations

This Beef Salad I pairs well with a light, crisp white wine such as Sauvignon Blanc or a dry Rosé. For a non-alcoholic option, a chilled ginger tea or sparkling water with a squeeze of lime complements the flavors of the salad.

Storage and Reheating Instructions

Store any leftover salad and beef separately in airtight containers in the refrigerator for up to two days. Reheat the beef gently in a skillet or microwave, but it's best to enjoy the salad components cold or at room temperature.

Nutrition Information

Calories per serving

Each serving of Beef Salad I contains approximately 250 calories, making it a moderate-calorie meal option that fits well into a balanced diet.

Carbohydrates

This Beef Salad I is relatively low in carbohydrates, with the primary sources being the carrots and the small amount of sugar present in the dressing. The total carbohydrate content per serving is approximately 10 grams, making it a suitable option for those following a low-carb diet.

Fats

The fats in this recipe come mainly from the beef, peanuts, and the prepared Italian dressing. The use of lean sirloin steak and unsalted dry-roasted peanuts helps keep the saturated fat content in check. The total fat content per serving is around 15 grams, with 3 grams of saturated fat.

Proteins

Beef Salad I is an excellent source of high-quality protein, thanks to the lean sirloin steak. Each serving provides approximately 25 grams of protein, which is essential for muscle repair and growth.

Vitamins and minerals

This salad is rich in vitamins and minerals, particularly Vitamin A from the carrots, Vitamin C from the mixed greens, and various B vitamins from the beef. It also provides a good source of iron and potassium.

Alergens

The main allergens present in this recipe are soy (from the soy sauce) and peanuts. Those with allergies to these ingredients should modify the recipe accordingly or avoid it.

Summary

Overall, Beef Salad I is a nutritious and balanced meal, offering a good mix of proteins, healthy fats, and vitamins and minerals, with a moderate calorie count. It's a great option for those looking to enjoy a hearty meal without compromising on health.

Summary

Beef Salad I is a delightful fusion of flavors and textures, combining tender beef with crisp vegetables and a tangy dressing. It's a nutritious, balanced meal that's easy to prepare and versatile enough to suit various dietary preferences. Whether you're looking for a quick weeknight dinner or a healthy lunch option, this salad is sure to satisfy.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a hot summer day and I was browsing through an old cookbook that I had found at a yard sale. As I flipped through the pages, a picture of a colorful and appetizing beef salad caught my eye. The recipe seemed simple enough, but the flavors sounded so unique and delicious that I just had to give it a try.

I had always loved experimenting with new recipes and flavors in the kitchen. My love for cooking began at a young age, watching my mother and grandmother prepare meals with love and care. I learned the basics of cooking from them, but I always enjoyed putting my own twist on recipes and trying out new ingredients.

As I read through the recipe for Beef Salad I, I realized that I had most of the ingredients on hand. The recipe called for thinly sliced beef, mixed greens, cherry tomatoes, red onion, and a tangy vinaigrette dressing. It seemed like the perfect dish for a light and refreshing summer meal.

I set to work gathering the ingredients and preparing the salad. I marinated the beef in a mixture of soy sauce, garlic, and ginger, then quickly seared it in a hot pan until it was cooked to perfection. I chopped up the vegetables and tossed them together with the beef and dressing. The colors and flavors came together beautifully, creating a dish that was not only pleasing to the eye but also to the taste buds.

The moment I took my first bite of the Beef Salad I, I knew that I had discovered a new favorite recipe. The combination of tender beef, crisp vegetables, and zesty dressing was absolutely divine. I couldn't wait to share this dish with my family and friends.

Over the years, I have made Beef Salad I countless times, each time adding my own little tweaks and variations to the recipe. I have served it at family gatherings, potlucks, and dinner parties, and it has always been a hit. It never fails to impress with its bold flavors and vibrant colors.

One day, while visiting a friend who owned a small restaurant, I mentioned my beloved Beef Salad I recipe. My friend, who was always on the lookout for new and exciting dishes to feature on her menu, asked me to bring in a sample for her to try. I happily agreed, eager to share my recipe with a wider audience.

The next day, I brought a large bowl of Beef Salad I to my friend's restaurant. She took one bite and was immediately impressed. She loved the combination of flavors and textures, and she knew that her customers would too. She asked me if she could feature my recipe on her menu, and of course, I said yes.

From that day on, Beef Salad I became a staple on the menu at my friend's restaurant. Customers raved about the dish, and many of them asked for the recipe so they could try making it at home. I was thrilled to see my recipe bringing joy to so many people.

As the years passed, I continued to make Beef Salad I for my family and friends, always with a smile on my face. It has become a signature dish of mine, a recipe that I am known for and that I am proud to share with others.

I am grateful for the day that I stumbled upon that recipe in the old cookbook, for it has brought me so much joy and satisfaction. Cooking has always been a passion of mine, and sharing my love for food with others is something that I will always cherish. And as long as there are new recipes to discover and dishes to create, I will continue to cook with love and creativity, just as I always have.