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Spicy Beef Salad

Spicy Beef Salad recipe image
This vibrant Spicy Beef Salad transforms humble flank steak into a sophisticated meal with minimal effort. The beef is quickly seared to lock in juices, then tossed with a bright, tangy dressing made from sherry, soy sauce, and a hint of sugar. Fresh, thinly sliced green onions provide a crisp, peppery contrast to the savory meat. It&# 226;ÂÂs a perfect balance of heat, salt, and sweetness. Ideal for a quick weeknight dinner or a hearty lunch, this dish brings restaurant-quality flavor to your kitchen. Serve it warm over greens or enjoy it as a standalone protein-rich salad.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 367.2
Description
This vibrant Spicy Beef Salad transforms humble flank steak into a sophisticated meal with minimal effort. The beef is quickly seared to lock in juices, then tossed with a bright, tangy dressing made from sherry, soy sauce, and a hint of sugar. Fresh, thinly sliced green onions provide a crisp, peppery contrast to the savory meat. It&# 226;€™s a perfect balance of heat, salt, and sweetness. Ideal for a quick weeknight dinner or a hearty lunch, this dish brings restaurant-quality flavor to your kitchen. Serve it warm over greens or enjoy it as a standalone protein-rich salad.
Ingredients
  • 1 pound Beef flank steak
  • 2 tablespoon Sherry
  • 1 tablespoon Soy sauce
  • 2 teaspoon Sugar
  • 2 cup Thinly sliced green onions
Directions
  1. 1
    Trim excess fat from the beef flank steak and slice it thinly against the grain into bite-sized strips.
  2. 2
    Heat a large skillet or wok over high heat until smoking hot. Add a splash of oil if desired.
  3. 3
    Sear the beef strips in a single layer for 2-3 minutes per side until browned but still slightly pink inside. Do not overcrowd the pan.
  4. 4
    Reduce heat to medium. Add the sherry, soy sauce, and sugar to the pan with the beef. Stir constantly for 1 minute until the sauce thickens slightly and coats the meat.
  5. 5
    Remove the pan from heat. Immediately toss in the thinly sliced green onions and stir until they are just wilted but still crisp.
  6. 6
    Transfer the beef and onion mixture to a serving bowl or plate. Serve immediately while warm.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 367.2kcal
% Daily Value *
Total Fat 18.3g29%
Saturated Fat 7.6g38%
Cholesterol 93.1mg32%
Sodium 297.9mg13%
Total Carbohydrate 13.8g5%
Dietary Fiber 2.1g9%
Sugars 7.6g
Protein 34.5g69%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure the beef is sliced against the grain to shorten the muscle fibers and make it more tender.

If you prefer extra heat, add a pinch of red pepper flakes or a dash of sriracha to the sauce mixture.

This dish is best served immediately after cooking to maintain the crispness of the green onions and the warmth of the beef.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet.

Keywords: beef, flank steak, salad, sherry, soy sauce, green onions, spicy, quick dinner, asian inspired, healthy, protein, seared beef, easy recipe, warm salad, weeknight meal
Read it online: https://www.chefs-mate.com/recipe/spicy-beef-salad/