Asian Beef Salad

Prep Time:
15 minutes
Cook Time:
1 to 2 minutes
4 servings

H-E-B Cooking Connections


12ouncesbeef for stir fry,

1(10 ounce) bagEuropean salad blend,

2cupsMatchstick carrots (carrots cut into very thin strips or julienned),

1/2cupthinly sliced red onion,

1/3cupcoarsley chopped cilantro leaves,

1cuprice or chow mein noodles,

*McCormick Salt and Ground Black Pepper, to taste,

2tablespoonsoyster sauce,

2tablespoonsfish sauce,

2tablespoonssake or dry sherry,

1tablespoonminced garlic,

1/4cupKame Rice Vinegar,

1tablespoonolive oil,

1tablespoonKame Sesame Oil,

1tablespoonHuy Fung Chili Garlic Sauce,


1Combine marinade ingredients in a 1-gallon sealable plastic bag. Add beef; toss to coat and set aside to marinate 10 to 15 minutes.

2Meanwhile, whisk together ingredients for salad dressing in a small bowl and set aside. Place 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.

3Heat 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 continuously, until no longer pink. Do not overcook.

4Lay 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, Dietary Fiber: 4g, Protein: 35g

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