Sweet and Tangy Beef Salad

READY IN: 45mins
Recipe by Bev I Am

This recipe was originally posted by a former Zaar member.

Top Review by GinnyP

I was looking for a salad recipe to use leftover flank steak. This not only fit the bill, it is a really nice departure from the usual salad! Watch the walnuts in the oil carefully; mine were golden in less than a minute at 350. I halved the recipe and they were two *very* generous portions. This salad is very pretty and tastes as good as it looks! (And only one change to make it gluten-free: I used San-J Wheat-Free Tamari Soy Sauce) Thanks Mean Chef!

Ingredients Nutrition


  1. Place 3 cups of water in saucepan and bring to a boil.
  2. Add walnuts, return to boil and cook for 1 minute.
  3. Drain, rinse under warm water and drain again.
  4. Transfer to large bowl, pour sugar over and stir until dissolved.
  5. Deep fry nuts at 350 for about 5 minutes or until golden, remove to a colander, salt and stir every few minutes to keep from sticking.
  6. Spread on paper towel to cool.
  7. Will keep for about 2 weeks in tightly covered container.
  8. Grill beef, rest and cut on bias into thin strips.
  9. Combine canola, sesame oil, chili oil, soy, vinegar, lemon juice, cilantro, zest, ginger and garlic in bowl.
  10. Whisk to blend.
  11. Add beef strips and let stand for 15 minutes.
  12. Just before serving, remove beef from dressing and reserve dressing.
  13. Combine beef, carrot, red pepper, onion, watercress, mint and spinach in large bowl.
  14. Dress to taste.
  15. Serve on plates topped with walnuts.

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