Sweet and Tangy Beef Salad
- Reviews 5
Ready In: 45 mins
Serves: 4
Ingredients
- 1 cup walnut halves
- 2 tablespoons sugar
- canola oil
- salt
- 1 lb beef tenderloin
- 1⁄4 cup canola oil
- 2 tablespoons sesame oil
- 1 teaspoon chili oil
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons cilantro, minced
- 1 tablespoon ginger, minced
- 2 teaspoons orange zest, grated
- 1 teaspoon garlic, minced
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 1⁄2 red onion, thinly sliced
- 2 cups watercress leaves
- 1 cup of fresh mint
- 1 bunch fresh spinach, trimmed
Directions
- Place 3 cups of water in saucepan and bring to a boil.
- Add walnuts, return to boil and cook for 1 minute.
- Drain, rinse under warm water and drain again.
- Transfer to large bowl, pour sugar over and stir until dissolved.
- 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.
- Spread on paper towel to cool.
- Will keep for about 2 weeks in tightly covered container.
- Grill beef, rest and cut on bias into thin strips.
- Combine canola, sesame oil, chili oil, soy, vinegar, lemon juice, cilantro, zest, ginger and garlic in bowl.
- Whisk to blend.
- Add beef strips and let stand for 15 minutes.
- Just before serving, remove beef from dressing and reserve dressing.
- Combine beef, carrot, red pepper, onion, watercress, mint and spinach in large bowl.
- Dress to taste.
- Serve on plates topped with walnuts.
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