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Asian Beef Salad

H-E-B Cooking Connections



Quick and easy


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 and set aside to marinate 10 to 15 minutes.

Meanwhile, 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.

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 continuously, 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, Dietary Fiber: 4g, Protein: 35g
H-E-B Cooking Connections

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