Best 7 Shredded Beef Salad Recipes

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Indulge in the tantalizing flavors of shredded beef salad, a delightful fusion of savory pulled beef, crisp vegetables, and a tangy dressing. This versatile dish offers a symphony of textures and tastes, making it a perfect addition to your culinary repertoire.

**Shredded Beef Salad:**
Our signature shredded beef salad features tender beef tossed with a medley of fresh, vibrant vegetables, including crunchy carrots, crisp celery, and juicy tomatoes. A drizzle of tangy dressing, made with a harmonious blend of mayonnaise, Dijon mustard, and a hint of sweetness from honey, elevates this salad to a new level of deliciousness.

**Asian-Inspired Shredded Beef Salad:**
For those who crave a taste of the Orient, our Asian-inspired shredded beef salad is a must-try. Succulent beef is marinated in a flavorful blend of soy sauce, ginger, and garlic, then stir-fried until tender. Combined with a crunchy mix of shredded cabbage, bell peppers, and bean sprouts, this salad is a symphony of colors and textures. A drizzle of tangy sesame dressing adds the perfect finishing touch.

**Southwestern Shredded Beef Salad:**
Spice up your taste buds with our Southwestern shredded beef salad. Tender beef is slow-cooked in a blend of chili powder, cumin, and paprika, creating a smoky, flavorful base. Tossed with a combination of corn, black beans, and avocado, this salad is a fiesta of flavors. A creamy cilantro-lime dressing adds a refreshing touch, balancing the heat of the spices.

Here are our top 7 tried and tested recipes!

SALPICON (MEXICAN SHREDDED BEEF SALAD)



Salpicon (Mexican Shredded Beef Salad) image

Salpicon is a slow-cooked tangy shredded Mexican meat salad with a delicious vinegar and lime vinaigrette, served with the freshest lettuce, tomatoes, cilantro and onion and garnished with avocado and radishes. Preparation time includes overnight cooling in refrigerator.

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 9h30m

Yield 6 serving(s)

Number Of Ingredients 18

1 (1 lb) flank steak (or 1 lb. of beef brisket)
1 white onion, thickly sliced
1 tablespoon sea salt
2 cloves garlic, chopped
1 teaspoon black pepper
1 bay leaf
3 tablespoons white vinegar (distilled)
1 1/2 tablespoons fresh lime juice
1 tablespoon dried oregano
1 teaspoon sea salt
1 teaspoon black pepper
1/3 cup olive oil
2 tomatoes, cut in eighths
1/2 cup thinly sliced bermuda onion
1 head shredded romaine lettuce
6 thinly sliced radishes
1 tablespoon chopped fresh cilantro
2 sliced avocados

Steps:

  • For the beef: place in large pan and cover with enough water to cover meat by 2 inches.
  • Add onion, salt, garlic, pepper and bay leaf.
  • Bring to boil, skimming off any foam.
  • Reduce heat and add oregano.
  • Simmer uncovered about 1-1/2 hours, or until beef is very tender.
  • Refrigerate overnight.
  • Reserve cooking liquid.
  • Slice, then shred beef coarsely.
  • Return to refrigerator, adding enough reserved cooking liquid to meat to cover.
  • Whisk together the vinaigrette ingredients.
  • Combine tomatoes, Bermuda onion and 3 tbsp.
  • of vinaigrette.
  • Toss to coat and season to taste with salt and pepper.
  • Drain beef and add shredded lettuce and cilantro to beef.
  • Mix in more vinaigrette and season with salt and pepper.
  • Divide salad among plates; surround with tomato mixture and garnish with avocado and radish slices.

SALPICON DE RES RECIPE/ SHREDDED BEEF SALAD



Salpicon de Res Recipe/ Shredded Beef Salad image

Popular throughout Central America & Mexico, Salpicón is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas. Easy to make in large quantities for parties and family gatherings.My Mom made this for me with my Tia Anita...I loved it,it was so good,yum !!!

Provided by marty olguin

Categories     Salads

Time 2h55m

Number Of Ingredients 11

3 lb beef flank or skirt steak
1 large onion, chopped
1/3 c olive oil
1/4 c vinegar
1-2 tsp oregano
salt and pepper -- to taste
3-4 tomatoes, seeded and chopped
1 large onion, thinly sliced
3 serrano chiles, chopped or minced
3-4 avocados, chopped
1 whole queso cotija,it is crumbly/crumble by hand

Steps:

  • 1. Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender. Remove the meat and reserve the stock for soup or other recipes. Shred the meat with your fingers when it is cool enough to handle.
  • 2. Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate.
  • 3. Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning.Add the crumbled Cotija Cheese. Spread on a serving platter and serve chilled or at room temperature with warm tortillas,or Tostadas or some Lettuce,like a lettuce wrap
  • 4. Salpicón can also be made with chicken (salpicón de pollo), seafood (salpicón de mariscos) or tuna (salpicón de atún). ---------------------------------------------------- Other possible additions: chopped lettuce, chopped cucumbers, olives, pickled jalapeños. Garnish with lime wedges, cilantro and crumbled queso fresco if you like. Substitute lime juice for the vinegar for a more tropical flavor.

ASIAN BRAISED BEEF SHANK WITH HOT AND SOUR SHREDDED SALAD



Asian Braised Beef Shank with Hot and Sour Shredded Salad image

Provided by Nigella Lawson : Food Network

Time 2h45m

Yield 6 servings

Number Of Ingredients 22

2 onions
1 (2-inch) piece fresh gingerroot
4 garlic cloves
2 teaspoons ground coriander
3 tablespoons vegetable oil
1 cup Chinese cooking wine, or dry sherry
1/4 cup soy sauce
1/4 cup packed, dark brown sugar
2 quart beef broth, preferably organic
2 tablespoons oyster sauce
1/4 cup rice wine vinegar
2 cinnamon sticks
2 star anise
8 pounds beef shank on the bone, cut by the butcher into thick slices (or 2 1/4 pounds beef shank off the bone or other beef stew meat, cut into large cubes)
3 carrots
4 scallions
1 long red chile
1 long green chile
Small bunch cilantro
Juice of 1 lime
1/4 cup Thai fish sauce
1 teaspoon superfine sugar

Steps:

  • The point of a stew, it should go without saying, is its flavour rather than its form. So while the crunchy salad strips of carrot, scallion and bell pepper, do bring colour and beauty to the otherwise brown study, their texture and Asian-flavoured bite provide the perfect partner for the rich aromatic spiciness of the soft-braised stew beneath.
  • Cooking the shin on the bone gives me a certain primitive pleasure, and the meat even more melting tenderness, but you can buy cubed beef shank off the bone (or other stew meat, if you must), in which case, you won't need as much in weight.
  • Along with the stew and its crunchy, hot and sour topping, I serve gingery mashed parsnip and potatoes, the ginger offering a muted echo of the South East Asian tones. While a plain bowl of rice would be a fine alternative, know that the aromatic mash makes for fantastic, fiery potato patties the day or so after.
  • For the beef: Preheat the oven to 300 degrees F.
  • Quarter and peel the onions, and peel and roughly slice the ginger and put into the processor with the peeled garlic cloves and coriander. Blitz until finely chopped, then heat the oil in a large Dutch oven and fry this mixture gently, until soft and beginning to catch in the pan; this should take about 10 minutes, over medium heat and with regular stirring.
  • Pour in the Chinese wine (or sherry) and let it bubble up. Add the soy sauce, brown sugar, broth, oyster sauce and vinegar. Bring to a boil, then drop in the cinnamon sticks and star anise. Add the pieces of beef shank and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (regular stew steak may take longer).
  • Take the Dutch oven carefully out of the oven and, using a perforated spoon, remove the beef to an ovenproof dish, cover with aluminum foil, and keep warm in the oven, while you vigorously boil the sauce in the Dutch oven on the stove, without a lid, until it has reduced by about half.
  • For the salad: Peel the carrots, cut into long slices, and then julienne them (i.e. cut into matchstick-like strips). Trim and halve the scallions and then julienne as well. Seed the chillies and also cut into juliennes, and finely chop the cilantro. Combine all the julienned vegetables and the chopped cilantro in a bowl. In another bowl mix the lime juice, fish sauce and superfine sugar, and dress the vegetables with this.
  • For serving: Arrange the beef on a serving platter and pour over the reduced sauce over the meat, then dress the top with the hot and sour shredded salad. If you are using cubes of stew meat, rather than slices of shank, you'd probably do better to use a deeper dish.
  • Make Ahead Note: Cook the beef for 1 3/4 hours then transfer to a bowl to cool. Cover, refrigerate and store in refrigerator for up to 2 days. When ready to use, return the beef to the Dutch oven and heat gently until sauce is just boiling. Cover and return to oven for 30 minutes, or until the beef is piping hot. Transfer meat to an ovenproof dish and finish sauce as directed.
  • Freeze Note: Cook and cool as above then freeze for up to 3 months in airtight container. Thaw overnight in fridge and reheat and finish as above.

SALPICóN DE RES (CENTRAL AMERICAN SHREDDED BEEF SALAD)



Salpicón De Res (Central American Shredded Beef Salad) image

Popular throughout Central America, salpicón is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas. It is especially easy to make in large quantities for parties and family gatherings. This version uses vinegar while the Mexican version tends to include lime juice. Enjoy!

Provided by Nif_H

Categories     Vegetable

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 -2 1/2 lbs beef flank steak or 2 -2 1/2 lbs skirt steaks
1 onion, chopped
1/3 cup olive oil
1/4 cup vinegar
1 -2 teaspoon dried oregano
salt and pepper, to taste
3 tomatoes, seeded and chopped
1 onion, thinly sliced
3 serrano chilies, chopped or minced
2 avocados, chopped
lime wedge (optional)
lettuce leaf, to put salad on (optional)

Steps:

  • Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender. Remove the meat and reserve the stock for soup or other recipes. Shred the meat with your fingers when it is cool enough to handle.
  • Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate.
  • Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning. Spread on a serving platter and serve chilled or at room temperature with warm tortillas.
  • VARIATIONS:.
  • Salpicón can also be made with chicken (salpicón de pollo), seafood (salpicón de mariscos) or tuna (salpicón de atún).
  • Other possible additions: chopped lettuce, chopped cucumbers, olives, pickled jalapeños.
  • Garnish with lime wedges, cilantro and crumbled queso fresco if you like.
  • Substitute sour orange juice or lime juice for the vinegar for a more tropical flavor.

SHREDDED BEEF SALAD



Shredded Beef Salad image

Categories     Salad     Beef     Lunch     Buffet     Lime     Steak     Oregano     Lettuce     Simmer     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 23

Beef
1 1-pound flank steak
1 white onion, quartered
1 tablespoon fine sea salt
2 garlic cloves, peeled, crushed
4 whole black peppercorns
1 bay leaf
1 teaspoon dried Mexican oregano
Vinaigrette
3 tablespoons distilled white vinegar
1 1/2 tablespoons fresh lime juice
1 tablespoon dried Mexican oregano
1 1/2 teaspoons fine sea salt
1/2 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
Assembly
2 large tomatoes, cut into wedges
1/2 cup thinly sliced red onion
2 hearts of romaine lettuce, cored, leaves quartered crosswise
6 radishes, thinly sliced
2 tablespoons chopped fresh cilantro
2 avocados, halved, peeled, pitted, sliced
Bowl of corn tortilla chips

Steps:

  • For beef:
  • Place steak in large pot. Add enough water to cover steak by 2 inches (about 10 cups). Add onion, salt, garlic, peppercorns, and bay leaf. Bring to boil over high heat, skimming any foam from top of cooking liquid. Reduce heat to medium-low. Add oregano. Simmer un-covered until steak is tender, adding more water to cover steak if necessary, about 1 1/2 hours. Cool slightly. Refrigerate uncovered until meat and liquid are cold, at least 3 hours and up to 1 day.
  • Remove steak from liquid, reserving liquid. Trim excess fat. Cut steak crosswise into 3 pieces, then shred coarsely. Transfer beef to large bowl. Add enough cooking liquid to bowl to cover beef completely.
  • For vinaigrette:
  • Whisk vinegar, lime juice, oregano, salt, and pepper in small bowl to blend. Gradually whisk in oil. (Shredded beef and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring vinaigrette to room temperature and rewhisk before using.)
  • For assembly:
  • Combine tomatoes, red onion, and 3 tablespoons vinaigrette in medium bowl; toss to coat. Season to taste with salt and pepper.
  • Drain all cooking liquid from shredded beef. Add lettuce, radishes, and cilantro to bowl with beef. Mix in enough of remaining vinaigrette to coat. Season salad to taste with salt and pepper.
  • Divide salad among plates; surround with tomato mixture. Garnish with avocado slices. Serve with corn chips.

ASIAN BRAISED BEEF SHANK WITH HOT AND SOUR SHREDDED SALAD RECIPE



Asian Braised Beef Shank with Hot and Sour Shredded Salad Recipe image

Provided by deonjsch

Number Of Ingredients 26

Beef:
Ingredients
•2 onions
•1 (2-inch) piece fresh gingerroot
•4 garlic cloves
•2 teaspoons ground coriander
•3 tablespoons vegetable oil
•1 cup Chinese cooking wine, or dry sherry
•1/4 cup soy sauce
•1/4 cup packed, dark brown sugar
•2 quart beef broth, preferably organic
•2 tablespoons oyster sauce
•1/4 cup rice wine vinegar
•2 cinnamon sticks
•2 star anise
•8 pounds beef shank on the bone, cut by the butcher into thick slices (or 2 1/4 pounds beef shank off the bone or other beef stew meat, cut into large cubes)
Salad:
•3 carrots
•4 scallions
•1 long red chile
•1 long green chile
•Small bunch cilantro
•Juice of 1 lime
•1/4 cup Thai fish sauce
•1 teaspoon superfine sugar

Steps:

  • For the beef: Preheat the oven to 300 degrees F. Quarter and peel the onions, and peel and roughly slice the ginger and put into the processor with the peeled garlic cloves and coriander. Blitz until finely chopped, then heat the oil in a large Dutch oven and fry this mixture gently, until soft and beginning to catch in the pan; this should take about 10 minutes, over medium heat and with regular stirring. Pour in the Chinese wine (or sherry) and let it bubble up. Add the soy sauce, brown sugar, broth, oyster sauce and vinegar. Bring to a boil, then drop in the cinnamon sticks and star anise. Add the pieces of beef shank and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (regular stew steak may take longer). Take the Dutch oven carefully out of the oven and, using a perforated spoon, remove the beef to an ovenproof dish, cover with aluminum foil, and keep warm in the oven, while you vigorously boil the sauce in the Dutch oven on the stove, without a lid, until it has reduced by about half. For the salad: Peel the carrots, cut into long slices, and then julienne them (i.e. cut into matchstick-like strips). Trim and halve the scallions and then julienne as well. Seed the chillies and also cut into juliennes, and finely chop the cilantro. Combine all the julienned vegetables and the chopped cilantro in a bowl. In another bowl mix the lime juice, fish sauce and superfine sugar, and dress the vegetables with this. For serving: Arrange the beef on a serving platter and pour over the reduced sauce over the meat, then dress the top with the hot and sour shredded salad. If you are using cubes of stew meat, rather than slices of shank, you'd probably do better to use a deeper dish. Make Ahead Note: Cook the beef for 1 3/4 hours then transfer to a bowl to cool. Cover, refrigerate and store in refrigerator for up to 2 days. When ready to use, return the beef to the Dutch oven and heat gently until sauce is just boiling. Cover and return to oven for 30 minutes, or until the beef is piping hot. Transfer meat to an ovenproof dish and finish sauce as directed. Freeze Note: Cook and cool as above then freeze for up to 3 months in airtight container. Thaw overnight in fridge and reheat and finish as above. .Printed from FoodNetwork.com on Sun Jan 9 2011

SALPICóN DE RES (CENTRAL AMERICAN SHREDDED BEEF SALAD)



Salpicón De Res (Central American Shredded Beef Salad) image

Found online; posting for ZWT 7-Central America (Guatemala). Recipe states: It is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas.

Provided by AZPARZYCH

Categories     Vegetable

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 -2 1/2 lbs beef flank steak or 2 -2 1/2 lbs skirt steaks
1 onion, chopped
1/3 cup olive oil
1/4 cup vinegar
1 1/2 teaspoons oregano
salt and pepper, to taste
3 tomatoes, seeded and chopped
1 onion, thinly sliced
3 serrano chilies, minced
2 avocados, chopped

Steps:

  • Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender.
  • Remove the meat and reserve the stock for soup or other recipes. Shred the meat with your fingers when it is cool enough to handle.
  • Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together.
  • Add the tomatoes, sliced onion and chiles and toss together.
  • Set a side for a few minutes to let the vegetables marinate.
  • Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning.
  • Spread on a serving platter and serve chilled or at room temperature with warm tortillas.

Tips:

  • Choose the right cut of beef: Chuck roast, flank steak, and skirt steak are all good options for shredded beef salad. These cuts are tough but become tender when cooked slowly.
  • Cook the beef low and slow: The best way to achieve tender, flavorful shredded beef is to cook it low and slow. You can do this in a slow cooker, Dutch oven, or Instant Pot.
  • Shred the beef against the grain: This will help to create tender, bite-sized pieces of beef.
  • Use a flavorful marinade: Marinating the beef before cooking will help to add flavor and moisture. You can use a variety of marinades, such as soy sauce, garlic, herbs, and spices.
  • Don't overcook the beef: Overcooked beef will be tough and dry. Cook the beef until it is tender but still slightly pink in the center.
  • Add your favorite vegetables and dressing: Once the beef is cooked, you can add your favorite vegetables and dressing. Some popular options include lettuce, tomatoes, cucumbers, onions, and a vinaigrette dressing.

Conclusion:

Shredded beef salad is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and satisfying meal, give shredded beef salad a try!

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