Description
Spicy Mongolian Beef Salad is a flavorful dish that combines stir-fried beef, crunchy vegetables, and a zesty, spicy dressing, perfect for those who love savory and spicy flavors.
Ingredients
Olive oil
Rice vinegar
Reduced-sodium soy sauce
Sesame oil
Fresh ginger, minced
Garlic, minced
Sugar
Beef top sirloin steak, cut into strips
Crushed red pepper flakes
Mixed salad greens
Carrots, shredded
Cucumber, thinly sliced
Radishes, thinly sliced
Instructions
- Prepare the Dressing: In a bowl, whisk together olive oil, rice vinegar, soy sauce, sesame oil, ginger, garlic, and sugar until smooth.
- Marinate the Beef: In a separate bowl, mix soy sauce, garlic, sugar, red pepper flakes, and sesame oil. Add the beef strips, toss to coat, and let it marinate for 10 minutes.
- Cook the Beef: Heat olive oil in a large skillet over medium-high heat. Add the marinated beef and cook, stirring frequently, until browned and cooked through, about 2-3 minutes.
- Assemble the Salad: In a large bowl, toss together the mixed greens, shredded carrots, sliced cucumber, and radishes.
- Serve: Divide the salad among plates, top with the cooked beef, and drizzle with the dressing. Serve immediately.
Notes
- For a vegetarian version, substitute the beef with tofu or tempeh.
- Add toasted sesame seeds or chopped peanuts for a crunchy finish.
- For extra heat, increase the amount of red pepper flakes or add fresh chilies.
- To make the salad gluten-free, use tamari or gluten-free soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stir-fry, Toss
- Cuisine: Asian
Nutrition
- Serving Size: 1 salad
- Calories: 380
- Sugar: 6g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 70mg
