Best 3 Asian Beef Salad W Sriracha Honey Dressing Recipes

Calling all Asian food enthusiasts and salad lovers! This flavor-packed Asian beef salad with Sriracha honey dressing is a tantalizing dish that will set your taste buds on an exhilarating journey. This colorful and refreshing salad combines the savory flavors of grilled beef with a symphony of fresh vegetables, herbs, and a tangy Sriracha honey dressing. Indulge in a culinary adventure that blends the bold flavors of Asia with the crispness of a classic salad.

This article features a collection of Asian beef salad recipes, each offering unique variations to cater to your preferences. From a classic Vietnamese-style salad with rice noodles and a zesty Nuoc Cham dressing to a Thai-inspired version featuring a spicy peanut dressing, these recipes will transport you to the vibrant streets of Southeast Asia. Whether you prefer the heat of chili peppers or the subtle sweetness of honey, these dressings will elevate your salad experience to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN NOODLE & BEEF SALAD

Asian Noodle & Beef Salad image

My Asian-inspired pasta salad is crunchy, tangy and light. If you have fresh herbs, like basil or cilantro, on hand, add them to the mix. -Kelsey Casselbury, Odenton, Maryland

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/4 cup reduced-sodium soy sauce
1/4 cup lime juice
2 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon grated fresh gingerroot
1 tablespoon sesame oil
1 beef top sirloin steak (1 pound)
1/4 teaspoon pepper
6 ounces thin rice noodles
1 cup julienned zucchini
2 medium carrots, thinly sliced
1 celery rib, sliced

Steps:

For dressing, mix first six ingredients. Sprinkle steak with pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Let stand 5 minutes before slicing., Meanwhile, prepare rice noodles according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine noodles, vegetables and steak; toss with dressing.

Nutrition Facts : Calories 399 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 855mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 2g fiber), Protein 29g protein.

ASIAN BEEF SALAD W/ SRIRACHA HONEY DRESSING

ASIAN BEEF SALAD W/ SRIRACHA HONEY DRESSING image

Categories Salad Beef

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 lb flank steak
salt and pepper
2 tsp honey
1 tsp Sriracha
1/2 tbsp low sodium soy sauce
juice of 1 lime
1/4 cup canola oil
1 bag of watercress or 1 head Bibb lettuce
1 pint cherry tomatoes-halved
1 small red onion- sliced thinly
1 avocado diced
1/2 English cucumber- sliced thinly
handful of cilantro leaves

Steps:

1. Sear the Steak - Preheat a grill/ grill pan/ cast-iron skillet on medium high. Season steak with salt and pepper and cook it to medium rare, 3-4 minutes per side. Let steak rest for at least 5 minutes and slice thinly across the grain. 2. Dressing Combine honey, Sriracha, soy sauce, lime juice, with pepper.

BEEF SALAD WITH ASIAN DRESSING

Beef Salad With Asian Dressing image

Provided by Amanda Hesser

Categories dinner, easy, salads and dressings, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 tablespoons lime juice
3 tablespoons nam pla (Asian fish sauce)
1/4 cup peanut oil
2 tablespoons sesame oil
1 small Thai chili, chopped (substitute habanero for more heat, serrano for less)
1 clove garlic, crushed with the side of a knife, then chopped
5 kaffir lime leaves (optional)
16 ounces skirt steak
10 ounces cleaned Boston or romaine lettuce
1/2 cup packed mint, coriander and basil leaves

Steps:

For dressing, whisk together fish sauce, peanut oil, sesame oil, chili, garlic, lime leaves and 3 tablespoons of the lime juice. Lay steak in a shallow dish, and pour 6 tablespoons of the dressing over it. Marinate steak 1 to 2 hours, turning once.
Heat broiler or grill to medium high. Cook steak 7 to 10 minutes, turning once, until rare. Transfer to cutting board, and let rest.
Put lettuce and herbs in a large bowl. Add 3 tablespoons dressing (more if needed), and toss to coat.
Put salad on 4 plates. Thinly slice steak, and lay over salad. Sprinkle with remaining lime juice; serve.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 12 grams, Fat 37 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 1147 milligrams, Sugar 2 grams, TransFat 1 gram

Tips:

To save time, use pre-cooked or rotisserie chicken instead of raw chicken.
If you don't have a grill, you can cook the chicken in a skillet over medium heat until cooked through.
Be sure to chop the vegetables evenly so that they cook evenly.
If you like your salad spicy, add more sriracha to the dressing.
For a healthier version of the salad, use low-sodium soy sauce and reduced-fat mayonnaise.

Conclusion:

This Asian chicken salad is a delicious and healthy meal that is perfect for a quick lunch or dinner. It is also a great way to use up leftover chicken. The sriracha honey dressing is the perfect balance of sweet and spicy, and it really brings the salad together. This salad is also very versatile. You can add or remove ingredients to suit your taste. For example, if you don't like spicy food, you can omit the sriracha from the dressing. You can also add other vegetables to the salad, such as cucumber, carrots, or bell peppers.