Sweet and Tangy Beef Salad Recipe

Name: Sweet and Tangy Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup walnut halves; 2 tablespoons sugar; canola oil; salt; 1 lb beef tenderloin; ¼ 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; 12 red onion, thinly sliced; 2 cups watercress leaves; 1 cup of fresh mint; 1 bunch fresh spinach, trimmed

Servings: persons

1 cup walnut halves
2 tablespoons sugar
canola oil
salt
1 lb beef tenderloin
¼ 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
12 red onion, thinly sliced
2 cups watercress leaves
1 cup of fresh mint
1 bunch fresh spinach, trimmed

1
Place 3 cups of water in saucepan and bring to a boil.
2
Add walnuts, return to boil and cook for 1 minute.
3
Drain, rinse under warm water and drain again.
4
Transfer to large bowl, pour sugar over and stir until dissolved.
5
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.
6
Spread on paper towel to cool.
7
Will keep for about 2 weeks in tightly covered container.
8
Grill beef, rest and cut on bias into thin strips.
9
Combine canola, sesame oil, chili oil, soy, vinegar, lemon juice, cilantro, zest, ginger and garlic in bowl.
10
Whisk to blend.
11
Add beef strips and let stand for 15 minutes.
12
Just before serving, remove beef from dressing and reserve dressing.
13
Combine beef, carrot, red pepper, onion, watercress, mint and spinach in large bowl.
14
Dress to taste.
15
Serve on plates topped with walnuts.

1073

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup walnut halves, 2 tablespoons sugar, canola oil, salt, and more.

Yes, Sweet and Tangy Beef Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sweet and Tangy Beef Salad

How did you like this recipe?

Frequently Asked Questions