Recipe: Sweet and Tangy Beef Salad
Description:
Indulge in the delectable flavors of our Sweet and Tangy Beef Salad, a delightful blend of Chinese and Asian influences that tantalize your taste buds with each bite. This recipe is a perfect fusion of tender beef, vibrant vegetables, and crunchy walnuts, all dressed in a luscious, flavorful sauce that will leave you craving for more.
Ingredients:
- 1 cup walnut halves
- 2 tablespoons sugar
- 1 tablespoon canola oil
- Pinch of salt
- 1 beef tenderloin
- 1 tablespoon canola oil
- 1/4 cup soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon chopped cilantro
- 2 teaspoons grated ginger
- 1 teaspoon orange zest
- 2 cloves garlic, minced
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 red onion, thinly sliced
- 2 cups watercress leaves
- Handful of fresh mint leaves
- Handful of fresh spinach leaves
Nutritional Information (per serving):
- Calories: 790.4
- Fat: 63.2g
- Saturated Fat: 12.9g
- Cholesterol: 97.5mg
- Sodium: 663.5mg
- Carbohydrates: 22.5g
- Fiber: 7.1g
- Sugar: 10.3g
- Protein: 38.4g
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
Instructions:
-
Prepare the Walnuts:
- Place 3 cups of water in a saucepan and bring it to a boil.
- Add the walnut halves, return to a boil, and cook for 1 minute.
- Drain the walnuts, rinse them under warm water, and drain again.
- Transfer the walnuts to a large bowl, pour sugar over them, and stir until dissolved.
- Deep fry the sugared walnuts at 350°F for about 5 minutes or until golden brown.
- Remove the walnuts to a colander, sprinkle with a pinch of salt, and stir every few minutes to prevent sticking.
- Spread the fried walnuts on a paper towel to cool. These can be stored for about 2 weeks in a tightly covered container.
-
Prepare the Beef:
- Grill the beef tenderloin to your desired doneness, then let it rest for a few minutes.
- Cut the beef on a bias into thin strips.
-
Prepare the Dressing:
- In a bowl, combine the canola oil, sesame oil, chili oil, soy sauce, vinegar, lemon juice, chopped cilantro, orange zest, grated ginger, and minced garlic.
- Whisk the ingredients together until well blended.
- Add the beef strips to the dressing and let them stand for 15 minutes to marinate.
-
Assemble the Salad:
- Just before serving, remove the beef strips from the dressing and set aside the dressing.
- In a large bowl, combine the marinated beef strips with the julienned carrot, sliced red bell pepper, sliced red onion, watercress leaves, fresh mint leaves, and fresh spinach leaves.
- Dress the salad with the reserved dressing, tossing gently to coat all the ingredients.
-
Serve:
- Divide the Sweet and Tangy Beef Salad onto individual plates.
- Top each serving with the prepared candied walnuts for an extra crunch and flavor sensation.
- Enjoy your culinary creation with family and friends, savoring the harmonious blend of sweet, tangy, and savory flavors in every mouthful!
This Sweet and Tangy Beef Salad is not only bursting with flavor but also packed with nutrients, making it a wholesome and satisfying meal option. Whether you’re looking for a quick and easy dinner idea or planning a special gathering, this recipe is sure to impress!
