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Asian Beef Salad
Prep Time:
15 minutes
Cook Time:
1 to 2 minutes
4 servings

12 ounces beef for stir fry

1 (10 ounce) bag European salad blend

2 cups Matchstick carrots (carrots cut into very thin strips or julienned)

1/2 cup thinly sliced red onion

1/3 cup coarsley chopped cilantro leaves

1 cup rice or chow mein noodles

* McCormick Salt and Ground Black Pepper, to taste

2 tablespoons oyster sauce

2 tablespoons fish sauce

2 tablespoons sake or dry sherry

1 tablespoon minced garlic

1/4 cup Kame Rice Vinegar

1 tablespoon olive oil

1 tablespoon Kame Sesame Oil

1 tablespoon Huy Fung Chili Garlic Sauce


Combine marinade ingredients in a 1-gallon sealable plastic bag. Add beef; toss to coat an
d set aside to marinate 10 to 15 minutes.
Meanwhile, whisk together ingredients for salad dressing in a small bowl and set aside. Pl
ace salad greens and carrots in a large shallow bowl or on a platter. Slice onion into 1/4
-inch wide by 2-inch long strips. Coarsely chop cilantro leaves. Place onion and cilantro
over greens; drizzle with dressing and toss to coat.
Heat a large heavy skillet or wok over High heat 3 minutes. Remove meat from marinade with
slotted spoon; discard marinade. Stir fry 1 to 2 minutes, scooping and turning continuous
ly, until no longer pink. Do not overcook.
Lay beef strips over salad; top with noodles and toss gently. Serve immediately.

Nutritional Information

Calories: 349, Total Fat: 15g, Cholesterol: 77mg, Sodium: 570mg, Carbohydrates: 24g, Diet
ary Fiber: 4g, Protein: 35g


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