Southeast Asian-Style Beef Salad

Posted by on June 22, 2007 in Blog | 0 comments


  • 1 pound beef stir-fry strips
  • 3/4 cup sliced green onions, including tops
  • 2 cups chopped cucumber, peeled if desired
  • 2 cups baby carrots, sliced lengthwise into quarters
  • 1 and 1/2 cups sliced green pepper (thin strips, 1-inch long)
  • 8 oz. spaghetti, broken into quarters
  • 3/4 cup bottled teriyaki stir fry sauce

Cook spaghetti in boiling water until barely done (about 8 minutes). Drain and rinse with cold water until cool. Heat large skillet or wok over medium-high heat. When hot, add one-half of the beef and stir-fry until done, about 1-2 minutes. Remove beef into large salad bowl; repeat stir-frying remaining beef and place in bowl. Add 1/4 cup water to any remaining cooking juices; stir to remove beef drippings. Add to beef in bowl. Wash and prepare vegetables. Add to cooled beef in salad bowl. Add cooled spaghetti. Combine lime juice and teriyaki stir-fry sauce. Pour 1 cup of this mixture over salad and toss. Serve salad with remaining sauce if desired.

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