Best 5 Asian Steak Stir Fry Salad Recipes

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Indulge in a tantalizing culinary journey with our diverse selection of Asian steak stir-fry salad recipes. Embark on a flavor expedition, exploring the vibrant tastes of Thailand, China, and Vietnam. From the classic Thai beef salad to the aromatic Vietnamese shaking beef salad, each dish promises a unique blend of textures and flavors that will tantalize your taste buds. Whether you prefer the spicy kick of chili peppers or the refreshing crunch of vegetables, our recipes cater to every palate. Get ready to stir-fry your way to a delightful and satisfying meal that combines the best of Asian cuisine.

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

ASIAN BEEF STIR-FRY RECIPE



Asian Beef Stir-Fry Recipe image

Stir-fry thin strips of sirloin steak with veggies in a toasted sesame and soy sauce mix for a tasty beef stir-fry recipe that's ready in just 20 minutes.

Provided by My Food and Family

Categories     1 Bag, 5 Dinners

Time 20m

Yield 4 servings, 2 cups each

Number Of Ingredients 6

1 lb. boneless beef sirloin steak, cut into thin strips
2 tsp. minced garlic
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
1/4 cup KRAFT Lite Asian Toasted Sesame Dressing
1/4 cup lite soy sauce
3 cups hot cooked long-grain brown rice

Steps:

  • Heat large heavy nonstick skillet on medium-high heat. Add meat and garlic; stir-fry 2 min.
  • Add vegetables, dressing and soy sauce; stir-fry 3 min. or until vegetables are crisp-tender and meat is done.
  • Spoon rice onto platter; top with meat mixture.

Nutrition Facts : Calories 410, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 33 g

STEAK STIR FRY (CHOW STEAK KOW)



Steak Stir Fry (Chow Steak Kow) image

This Steak Stir Fry (chow steak kow) is not your standard beef stir-fry. Tender, rich ribeye or sirloin steak bites are cooked in a soy garlic sauce-with some American touches-and served over a bed of crisp bok choy.

Provided by Bill

Categories     Beef

Time 1h

Number Of Ingredients 20

1 pound beef ribeye or sirloin steak ((cut into 1-inch cubes))
1 1/2 tablespoons vegetable oil ((divided))
1/8 teaspoon baking soda ((optional tenderizer, depending on the quality of your steak))
1 teaspoon cornstarch
1/4 teaspoon salt ((or to taste))
5 tablespoons water
1 teaspoon ketchup
1 teaspoon Worcestershire sauce ((optional))
2 teaspoons soy sauce
2 teaspoons oyster sauce
1/8 teaspoon ground white pepper
1/8 teaspoon sesame oil
1 tablespoon cornstarch ((mixed into a slurry with 1 tablespoon water))
12 ounces fresh bok choy ((cut and thoroughly washed))
1 tablespoon vegetable oil
3-4 slices fresh ginger ((smashed))
3 cloves garlic ((chopped))
1/2 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon MSG ((optional))

Steps:

  • When you prepare the steak cubes, leave some of the fat on the steak. This adds key flavor to the dish. Transfer the cubes to a medium bowl, and add 1 tablespoon vegetable oil, ⅛ teaspoon baking soda, 1 teaspoon cornstarch, and ¼ teaspoon salt. Toss until the steak is well-coated. Set aside for 30 minutes to 1 hour.
  • In a small bowl, combine the water, ketchup, Worcestershire sauce, soy sauce, oyster sauce, white pepper, and sesame oil. Set aside.
  • Make sure your bok choy is thoroughly cleaned. We always triple wash our bok choy. Not doing a thorough job risks sand ruining your vegetables.
  • Heat wok over high heat. Spread 1 tablespoon vegetable oil around the perimeter of the wok, and immediately add your smashed ginger slices. After 5 to 10 seconds, add the chopped garlic and bok choy.
  • Quickly stir-fry the bok choy (so the garlic doesn't burn), until it begins to wilt. You can also cover the bok choy for 30 seconds if your wok burner is not producing enough heat.
  • After the bok choy is cooked and wilted (about 60 seconds or so), add the salt, sugar and MSG (if using). Mix thoroughly, transfer to a warm serving plate, and set aside. MSG is totally optional, but it really brings out the flavor of stir-fried vegetables.
  • Work quickly through these next steps, because your stir-fried bok choy is waiting to be topped with your delicious steak! Carefully rinse your wok with warm water, drain, and wipe off any excess moisture. Place the wok back over the burner set to high heat. Spread ½ tablespoon vegetable oil around the perimeter of the wok.
  • Once the wok begins to smoke, add the steak in a single layer, fat-side down for any pieces with visible fat.
  • Sear for 30 seconds or until brown. Use your wok spatula to toss everything together to ensure even cooking and browning, but resist the temptation to stir too much. High heat is essential to ensure you have a good sear and maximum flavor. I like to sear the steak until cooked medium / medium rare, which is why this steak stir fry recipe calls for large 1-inch chunks of steak.
  • Once done to your liking, turn off the heat, and scoop the steak over the bok choy to rest. (If any liquid has pooled on the bok choy plate, pour the excess off before adding the beef.)
  • You'll need at least 1-2 tablespoons of the residual oil in the wok. Pour off any excess and discard. This is pure beef flavor that will make your sauce taste that much better. Turn the wok back up to medium-high heat. Pour the prepared steak sauce into the wok, using it to deglaze the wok. If you want more sauce, you can add some additional water-bonus if you use the water from the bok choy plate, which has a nice ginger and garlic flavor.
  • When the sauce is simmering, stir up the cornstarch slurry and drizzle it into the sauce, letting it thicken until it coats a spoon. Simmer for an additional 20 seconds to ensure the cornstarch is cooked. Turn the heat off, pour the sauce over your steak, and serve immediately with steamed rice.

Nutrition Facts : Calories 344 kcal, Carbohydrate 6 g, Protein 24 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 69 mg, Sodium 778 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

HEARTY STIR-FRY SALAD



Hearty Stir-Fry Salad image

"I tossed together this tasty salad for some business friends a few years ago," explains Michelle Smith from Running Springs, California. "The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!"

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6-8 servings.

Number Of Ingredients 18

3/4 cup sherry or chicken broth
1/3 cup soy sauce
1 small onion, sliced
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1-1/2 teaspoons chili powder
1/2 teaspoon pepper
1 pound boneless beef top round steak, cut into 2-inch strips
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
4 teaspoons vegetable oil, divided
3 medium carrots, julienned
1 cup fresh broccoli florets
1 medium green pepper, julienned
1 medium onion, thinly sliced
1 cup sliced fresh mushrooms
1/2 cup minced fresh cilantro
12 cups torn mixed salad greens
3 medium navel oranges, peeled and cut into 1/2-inch pieces

Steps:

  • In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.

Nutrition Facts :

ASIAN FLANK STEAK STIR-FRY



Asian Flank Steak Stir-Fry image

Rice noodles can be found in the Asian section of your grocery store. Angel hair pasta is a good substitution.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 14

4 ounces uncooked thin rice noodles
2 teaspoons cornstarch
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) frozen stir-fry vegetable blend
1-1/2 cups shredded carrots
2 teaspoons sesame oil, divided
1 beef flank steak (1-1/2 pounds), cut into thin strips
2 teaspoons sesame seeds, toasted

Steps:

  • In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside. , In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink. , Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds.

Nutrition Facts : Calories 294 calories, Fat 11g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 757mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

ASIAN STEAK SALAD



Asian Steak Salad image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a light dinner recipe? Then check out this Asian stir-fry salad that's ready in just 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 7

1 pound cut-up beef for stir-fry
1 package (3 ounces) Oriental-flavor ramen noodle soup mix
1/2 cup Asian marinade and dressing
1 bag (10 ounces) romaine and leaf lettuce mix
1 cup fresh snow (Chinese) pea pods
1/2 cup matchstick-cut carrots (from 10-ounce bag)
1 can (11 ounces) mandarin orange segments, drained

Steps:

  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Place beef in skillet; sprinkle with 1 teaspoon seasoning mix from soup mix. (Discard remaining seasoning mix.) Cook beef 4 to 5 minutes, stirring occasionally, until brown. Stir in 1 tablespoon of the dressing.
  • Break block of noodles from soup mix into small pieces. Mix noodles, lettuce, pea pods, carrots, and orange segments in large bowl. Add remaining dressing; toss until well coated. Divide mixture among individual serving plates. Top with beef strips.

Nutrition Facts : Calories 190, Carbohydrate 24 g, Cholesterol 40 mg, Fiber 3 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 9 g, TransFat 0 g

Tips:

  • Use high-quality ingredients. The better the quality of your ingredients, the better your stir-fry will taste. Look for fresh, lean steak, crisp vegetables, and a flavorful sauce.
  • Cut your steak against the grain. This will help the steak cook more evenly and tender.
  • Marinate your steak before cooking. This will help tenderize the steak and add flavor.
  • Cook your steak over high heat. This will help sear the steak and lock in the flavor.
  • Don't overcrowd the pan. If you overcrowd the pan, the steak will not cook evenly.
  • Stir-fry your vegetables until they are tender-crisp. You don't want to overcook them or they will become mushy.
  • Add the sauce to the stir-fry at the end of cooking. This will help prevent the sauce from burning.
  • Serve the stir-fry over rice or noodles. This will help soak up the delicious sauce.

Conclusion:

Asian steak stir-fry salad is a delicious and healthy meal that is easy to make. With a few simple tips, you can create a stir-fry that is packed with flavor and nutrients. So next time you're looking for a quick and easy weeknight meal, give Asian steak stir-fry salad a try.

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