Welcome to MyDish!
Why not look at other by clicking here!

Beef salad recipes

Our top 3 of 5 Beef salad recipes

Marinated Beef Salad Recipe at MyDish

5
based on 1 reviews

RATE THIS

Marinated Beef Salad

by clemmiecorlett

by clemmiecorlettViewed 1191 times


    Description

    Tender strips of beef marinated in an aromatic lime, coriander and chilli dressing makes a perfect summer’s evening supper, simply serve with a glass of chilled wine.

    Method


    1. 1. Place the bottlegreen aromatic lime cordial, olive oil, rind and juice of the lime into a bowl, de-seed and finely slice the chilli and crush the garlic, mix together.

    2. 2. Add the beef and toss until coated, leave to marinate for 20 mins.

    3. 3. Remove the beef from the marinade, pat dry with kitchen paper.

    4. 4. Sear the steak in a griddle pan on both sides for 3-4 mins, continue to cook to your liking, add the marinade and allow to simmer for a minute.

    5. 5. Arrange the salad, halved radishes and torn coriander in a serving bowl, thinly slice the beef and arrange over the salad, pour over the warm juices from the pan and serve.

    Be the first to comment

    Add comment

    Ingredients

    • 4 fillet, sirloin or rump steaks
    • 3tbsps bottlegreen aromatic Lime cordial
    • 1tbsp olive oil
    • 1 lime
    • 1 large red chilli
    • 1 clove garlic
    •  Baby leaf salad, rocket, or watercress
    • 1 bunch radishes
    • 4 spring onions
    •  Handful of fresh coriander
    Hot Beef Salad Recipe at MyDish

    4
    based on 4 reviews

    RATE THIS

    Hot Beef Salad

    by claire4

    by claire4Viewed 1608 times


      Method

      1. Wash,slice and mix all the salad together, then put it onto plates.
      2. Lightly spray a frying pan with the spray oil.
      3. Slice the beef & mushrooms and fry until nearly cooked. With abouts 5 mins to go add the soy sauce to the frying pan and fry till cooked.
      4. Pour the beef, mushrooms and sauce on top of the salad.
      5. You can use any meat instead of beef

      1 Comments

      Add comment

      Ingredients

      •  
      • HOT BEEF SALAD
      •  beef steak (rump or fillet). thinly sliced into strips
      • 1 yellow pepper. deseeded and sliced
      • 1 Green pepper. deseeded and sliced
      • 1 red pepper. deseeded and sliced
      • 2 Tomato. chopped
      • ½ cucumber
      • ½ Lettuce Sliced
      • 3 Tbsn dark soy sauce
      •  Oil to Spray
      •  mushrooms - sliced
      Beef Salad Recipe at MyDish

      3
      based on 1 reviews

      RATE THIS

      Beef Salad

      by archie

      by archieViewed 974 times


        Method

        1. 1. Combine beef,onions, cucumber, parsley and vinaigrette. Leave to stand for 10 to 30 minutes.

        2. 2. Line plates with the lettuce leaves (cos, iceberg, chicory, radicchio or endive).

        3. 3. Place portions of salad on lettuce. Garnish with tomatoes and cress and serve with brown bread and butter.

        Tips

        You can replace the beef with ham if preferred.

        Be the first to comment

        Add comment

        Ingredients

        • 200g cooked beef cut into juliennes
        • 50g blanched onions cut in juliennes
        • 50g julienned pickled cucumber
        • 60ml garlic flavoured vinaigrette
        • 8-12 crisp lettuce leaves
        • 1 large or 4 cherry tomatoes
        •  chopped parsley or chives
        Warm Beef Salad with Two Mustard Dressings Recipe at MyDish

        0
        based on 0 reviews

        RATE THIS

        Warm Beef Salad with Two Mustard Dressings

        by lucy

        by lucyViewed 1 times


          Description

          Authentic French warm beef salad from the Blason de Bourgogne Bites recipe portfolio. Perfect with a fresh bright crimson wine like Blason de Bourgogne Hautes Côtes De Beaune.

          Method

          1. 1. Preheat the oven to 210°C.
          2. 2. Wash the salad leaves and pat them dry (or spin in a salad spinner). Place in a salad bowl and put aside in a cool place.
          3. 3. Make the vinaigrette. Mix together the Dijon mustard, the walnut oil, 50ml of the stock and the sherry vinegar. Season, then whisk thoroughly.
          4. 4. Roast the seasoned beef in the oven for 20 mins, then allow to rest for a further 5 mins (wrap it in aluminum foil to keep it warm while resting). Slice thinly using a carving knife.
          5. 5. Make the sauce. Place the remaining 100ml of stock in a saucepan with the cream, bring to the boil, add the grain mustard and whisk thoroughly.
          6. 6. Dress the salad leaves with the chopped chives and shallot, as well as 2-3tbsp of vinaigrette.
          7. 7. Lay the beef out in overlapping slices on a platter, scatter the salad leaves on top, then drizzle with the creamy mustard sauce

          Be the first to comment

          Add comment

          Ingredients

          • 200g mixed salad leaves
          • 1 tbsp  Dijon mustard
          • 100ml walnut oil

          • 150m veal or chicken stock
          • 1 tbsp  sherry vinegar
          • 1kg beef fillet or rump
          • 100m single cream
          • 1 tbsp  grain mustard
          • 1 bunch  chives, snipped
          • 1 shallot, finely chopped
          •  Salt and freshly ground black pepper