Best 3 Spicy Gingered Beef And Snap Pea Salad Recipes
Tantalize your taste buds with our Spicy Gingered Beef and Snap Pea Salad, a symphony of bold flavors and textures. The star of this dish is the thinly sliced beef, marinated in a tantalizing blend of soy sauce, ginger, garlic, and a hint of chili, then seared to perfection. The crisp snap peas add a refreshing crunch, while the roasted peanuts provide a nutty contrast. A vibrant dressing made with lime juice, fish sauce, and honey brings it all together, creating a harmonious balance of sweet, sour, and savory. This salad is not just a meal; it's an experience, transporting you to the vibrant streets of Southeast Asia with every bite. Along with the main recipe, we also offer variations for those with different dietary preferences, including a vegetarian version with tofu instead of beef, a gluten-free version with tamari instead of soy sauce, and a low-carb version with cauliflower rice instead of white rice.
Check out the recipes below so you can choose the best recipe for yourself!
STIR-FRIED BEEF AND SUGAR SNAP PEAS
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat - flank steak, London broil, tenderloin, sirloin or skirt steak - so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, weeknight, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
- Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
- In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
- Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
- Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 816 milligrams, Sugar 6 grams, TransFat 0 grams
SPICY GROUND BEEF SALAD
This delicious salad doesn't skimp on or flavor. I make it often, especially on days when I'm pressed for time. My husband, my mother and I all rate it as a favorite. - Natercia Yailaian, Somerville, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. , Meanwhile, in a small bowl, combine the oil, lime juice, soy sauce, molasses, jalapeno, garlic and ginger; stir into beef. Cook, uncovered, over medium heat for 2-3 minutes or until heated through. , On a large platter, layer salad greens, tomato, beef mixture and onions. Garnish with jalapeno and lime slices if desired.
Nutrition Facts : Calories 201 calories, Fat 14g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 283mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
SPICY BEEF SALAD
This recipe was inspired by my love of spicy flavors and light, nutritious entrees. The pretty salad has an appealing variety of textures. I make it year-round because it's fast and easy to prepare after a long day at work. -Peggy Allen, Pasadena, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Partially freeze beef. Slice across the grain into thin strips; set aside. For dressing, combine lime juice, sugar, soy sauce, basil and mint; set aside. , In a medium nonstick skillet coated with cooking spray, saute the jalapeno, garlic and ginger for 30 seconds. Add beef; stir-fry until cooked as desired. Remove beef from pan; gently toss with red pepper and cucumber. , Place greens in a large bowl or divide among individual bowls or plates; top with beef mixture. Add dressing to pan and bring to a boil; remove from the heat and drizzle over salad. Serve immediately.
Nutrition Facts : Calories 152 calories, Fat 5g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 171mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 17g protein. Diabetic Exchanges
Tips:
- Prep and cook in stages: To save time and ensure everything is cooked perfectly, prep and cook the beef, snap peas, and dressing ahead of time. This way, you can simply assemble the salad when you're ready to serve.
- Tenderize your beef: Velveting the beef is a technique that helps tenderize it and keep it moist. To do this, simply marinate the beef in a mixture of cornstarch, soy sauce, and water for at least 30 minutes before cooking.
- Cook the beef in a hot pan: When cooking the beef, make sure your pan is very hot before adding the meat. This will help sear the beef and prevent it from sticking. Once the beef is browned, remove it from the pan and set aside.
- Blanch the snap peas: Blanching the snap peas helps preserve their bright green color and crisp texture. To blanch the snap peas, simply boil them for 1-2 minutes, then immediately transfer them to a bowl of ice water. Once the snap peas are cool, drain them and set aside.
- Make a flavorful dressing: The dressing for this salad is made with a combination of soy sauce, rice vinegar, sesame oil, and ginger. To make the dressing, simply whisk all of the ingredients together in a bowl until smooth.
Conclusion:
This spicy gingered beef and snap pea salad is a delicious and refreshing dish that's perfect for a summer meal. The beef is tender and flavorful, the snap peas are crisp and crunchy, and the dressing is perfectly balanced. This salad is also very easy to make, and it can be prepped ahead of time, making it a great option for busy weeknights. So next time you're looking for a light and healthy meal, give this spicy gingered beef and snap pea salad a try. You won't be disappointed!
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