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PointsPlus Asian Beef Salad Recipe

PointsPlus Asian Beef Salad Recipe

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A quick and easy salad that's topped with soy sauce-spiked beef.


  • 3 cloves medium garlic, minced
  • ¼ cup rice wine vinegar
  • ¼ cup low-sodium soy sauce
  • 1 ½ tablespoon peanut oil
  • 1 tablespoon hoisin sauce
  • 1 pound lean sirloin beef
  • 8 cups mixed greens
  • 1 cup canned unsweetened mandarin oranges, drained
  • 1/3 cup packaged chow mein noodles


In a large bowl, combine garlic, vinegar, soy sauce, oil and hoisin sauce; add steak. Marinate in refrigerator for 2–4 hours, or up to overnight. Remove steak to a plate; reserve marinade.

Preheat grill or broiler. Grill or broil steak for 8 minutes on each side for medium, or longer until desired degree of doneness. Remove steak and slice into thin strips.

Meanwhile, pour reserved marinade into a small saucepan. Bring to a boil; cook, stirring occasionally, 1 minute more.

To serve, place 2 cups of greens on each of 4 plates. Top each with about 3 ounces of steak, ¼ cup of oranges and 1 heaping tablespoon of noodles; drizzle each salad with about 1 ½ tablespoons of cooked and cooled marinade.

Skinny Cheeseburger Salad

Here’s an unexpected spin on the classic cheeseburger that’s so tasty and fun! Your kids will love it too. I enjoy my burgers topped with Thousand Island dressing so I’m doing just that with this wonderful salad. The flavors meld together well. I suggest you make this dressing in advance, so the salad will come together quickly. Each large, main course salad has 242 calories, 9 grams of fat and 5 Blue WW Freestyle SmartPoints, and 5 Green .

Prep Time: 10 minutes
Cook Time: 12 minutes

Ingredients for Thousand Island Dressing:

Ingredients for Burger Crumble:

1 pound extra-lean ground beef, I used Trader Joe’s (96/4), see shopping tips

1 cup yellow onions, diced

3 tablespoons Worcestershire sauce

½ teaspoon Lawry’s seasoning salt or salt

Fresh ground pepper, to taste

Ingredients for Salads:

24 cups romaine lettuce (each salad uses 4 cups)

¾ cup reduced-fat cheddar cheese

1. Prepare the Skinny Thousand Island dressing and refrigerate. It can be made several days in advance. Or use a store-bought light Thousand Island or Ranch dressing.

2. To make burger crumble: In a large, nonstick pan add ground beef and onions. Brown over medium-high heat, about 5 minutes. Stir often, breaking up beef, into a crumble. Once browned, pour into a colander in the sink to drain any fat.

3. Add browned beef back to the pan. Stir in Worcestershire sauce, seasoning salt, and pepper. Reduce heat to low and simmer for 5 minutes. Stir often.

4. To make one salad: Line a dinner plate with 4 cups lettuce. Top lettuce with ½ cup warm burger crumble. Sprinkle with ½ cup tomatoes (drained). Drizzle 2 tablespoons Thousand Island dressing over salad. Top with 2 tablespoons cheese.

5. You don’t have to make all 6 salads at once. Pack the burger crumble in individual containers and freeze for more salads in the future.

Makes 6 main course salads. Each serving 1 salad

Shopping Tips
Most supermarkets sell extra lean ground beef. I used the 96% lean ground beef from Trader Joe’s.

WW Freestyle SmartPoints
5- Blue
WW SmartPoints
5- Green

Asian Beef and Cabbage Salad Recipe

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 servings 1 x


Ground beef is flavored with plum sauce and served over seasoned Napa cabbage in this Asian Beef and Cabbage Salad Recipe.


  • 1 pound ground beef
  • 1/4 cup plum sauce
  • 8 cups shredded Napa cabbage
  • 4 sliced scallions
  • 2 large carrots (cut into thin strips)
  • 1 cup cilantro
  • 1/2 cup rice vinegar
  • 1/4 cup canola or vegetable oil
  • salt and pepper


  1. Brown the ground beef. Once cooked through, stir in the plum sauce.
  2. Combine the cabbage, scallions, carrots and cilantro in a large bowl. Combine the vinegar and oil and toss with the cabbage mixture. Season with salt and pepper.
  3. Serve the ground beef on top of the cabbage mixture.

Recipe Notes:

Did you make this recipe?

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Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

Farro is one of my favorite grains, and it’s a great one to try if you’re tired of brown rice or quinoa. This Mediterranean Farro Salad can be served chilled or at room temperature and would be perfect for bringing to a potluck or BBQ this summer. For more farro recipes, try this Asian Farro Medley with Salmon and Farro and Sausage Stuffed Acorn Squash.

Farro is an ancient Italian grain that has become quite popular in the US and throughout Europe in the past decade. It’s a great source of fiber, protein, and iron with a nutty flavor and chewy texture. It’s wonderful in salads, side dishes, and even soups. The pearled variety is as easy to cook as boiling pasta and only takes about 15-20 minutes. If you have never eaten farro, I highly encourage you to try it!!

The Dressing is the key

The dressing for this salad is the star, and it’s based on a recipe from this cookbook by Suet Saenkham, the genius Thai native behind the critically acclaimed Spice I Am restaurants in Sydney.

Spice I Am is said to be one of THE best Thai restaurants outside of Thailand. Everything I have tried from the cookbook is just so incredible, a step up from the run-of-the-mill Thai takeouts.

I adapted the dressing recipe a wee bit because I must admit I found the original recipe a little too strong flavored, which is saying something for me because I really like strong flavours! But the base recipe is the same.

Hope you enjoy! – Nagi x

Recipe Steps

1: Arrange the beef in a large nonreactive baking dish.

2: Make the marinade: Place the garlic, lemongrass, ginger, cilantro, chiles, sugar, and pepper in a heavy mortar and pound to a paste with a pestle. Pound in the fish sauce and sesame oil. Stir in the lime juice and sesame seeds. Spoon the marinade over the beef, turning the pieces to coat on both sides. Marinate the beef, covered, in the refrigerator for 1 to 2 hours, turning the pieces once or twice.

3: Place the rice vermicelli in a large bowl. Add cold water to cover by 2 inches. Soak the vermicelli until pliable, about 30 minutes. Meanwhile, bring 1 gallon of water to a rolling boil. Drain the soaked vermicelli and add to the boiling water. Cook until just tender, 1 to 2 minutes. Drain the vermicelli in a colander and rinse with cold water until completely cool. Drain well and fluff the noodles with your fingers.

4: Line a platter, large shallow bowl, or 4 serving bowls with lettuce leaves. Mound the rice noodles on top. Add the cucumbers, napa cabbage, bell peppers, carrots, chiles, mung beans, and the basil and mint sprigs. Cover with a damp dish towel or paper towel to keep crisp and fresh (remove it before serving).

  • 3 clove(s) (medium) garlic clove(s), minced
  • 1/4 cup(s) rice wine vinegar
  • 1/4 cup(s) low sodium soy sauce
  • 1 1/2 Tbsp peanut oil
  • 1 Tbsp hoisin sauce
  • 1 pound(s) uncooked lean trimmed sirloin beef
  • 8 cup(s) mixed greens
  • 1 cup(s) canned unsweetened mandarin orange(s), drained
  • 1/3 cup(s) packaged chow mein noodles

Step 1

In a large bowl, combine garlic, vinegar, soy sauce, oil and hoisin sauce add steak. Marinate in refrigerator for 2 to 4 hours, or up to overnight. Remove steak to a plate reserve marinade.

Preheat grill or broiler. Grill or broil steak for 8 minutes on each side for medium, or longer until desired degree of doneness. Remove steak and slice into thin strips.

Meanwhile, pour reserved marinade into a small saucepan. Bring to a boil cook, stirring occasionally, 1 minute more.

To serve, place 2 cups of greens on each of 4 plates. Top each with about 3 ounces of steak, 1/4 cup of oranges and 1 heaping tablespoon of noodles drizzle each salad with about 1 1/2 tablespoons of cooked and cooled marinade. Yields 1 salad per serving.


  • Trim and freeze the steak until slightly firm, about 1 hour this makes it easier to slice. Cut the steak crosswise into 4 pieces. Flip each piece onto a cut edge and slice across the grain 1/8 inch thick.

Cut one of the pears in half. Peel and core one half and then grate it on the small holes of a box grater set in a medium bowl. Add the minced scallions, garlic, ginger, mirin, 2 Tbs. of the lemon juice, 2 Tbs. of the soy sauce, 1/2 Tbs. of the sesame oil, 1 tsp. of the sesame seeds, 1/4 tsp. salt, and a few grinds of pepper. Add the beef and toss well. Cover and refrigerate for 30 minutes to 4 hours.

In a small bowl, whisk the rice vinegar and fish sauce with the remaining 1 Tbs. lemon juice, 1/2 Tbs. soy sauce, 1 Tbs. sesame oil, and 1 Tbs. sesame seeds.

In a medium bowl, toss the lettuces with 3 Tbs. of the dressing and a sprinkle of salt. Divide among 4 dinner plates. Core and thinly slice the remaining 1-1/2 pears. Put the pears, radishes, and cucumber in the bowl and toss with the remaining dressing. Scatter over the lettuce.

Drain the beef and gently pat dry. Heat a 12-inch cast-iron skillet over medium-high heat until hot. Add the oil, swirl to coat the pan, and then scatter half of the beef evenly in the pan. Cook, flipping once, until the beef is nicely browned and barely cooked through, 1 to 2 minutes per side. Transfer to a bowl and repeat with the remaining beef.

Epicurious Won't Publish Beef Recipes Anymore Out Of Sustainability Concerns

The popular food website announced on Monday that it won’t be publishing any new recipes for beef out of concern for climate change.

Editors said the website wants to encourage more sustainable ways of eating rather than dishes with beef. Besides no new beef recipes, there will be no articles or social media posts about beef going forward.

The website will still publish new recipes for chicken, pork and seafood and justified that by saying those meats don’t have the same level of environmental impact as cattle.

The change was actually made without fanfare a year ago, and editors said the data suggests readers respond very positively to vegetarian and alt-meat recipes.

“All our previously published beef content is still available and there are no plans to remove it,” the website explained in an FAQ post about the change. “You may also see beef pop up in our recipe galleries, most of which are archival pieces of content that get lightly updated every year.”

In the post announcing the change, editors admitted that some people might assume the new editorial direction “signals some sort of vendetta against cows ― or the people who eat them” but insisted “this decision was not made because we hate hamburgers (we don’t!).”

Instead, editors said the shift ― which they believe is “not anti-beef but rather pro-planet” is about “not giving airtime to one of the world’s worst climate offenders.”

The Epicurious edict does not extend to other forms of meat such as pork, chicken and seafood. Editors said this is because studies suggest that “beef alone is responsible for about 35 percent of the greenhouse gases in our diet.”

Considering that Fox News ginned up a lot of fake controversy this past weekend by falsely asserting President Joe Biden’s climate change plan would ban burgers, it’s not surprising many people had a beef with Epicurious.

For instance, Mediaite noted that if Epicurious was really serious about limiting beef consumption, editors would simply delete all the beef recipes from the website.

One Twitter user noted that Epicurious helped sustainability in at least one aspect: It gave Fox News shows a narrative that should sustain them for many episodes.

Epicurious makes a strong play for days worth of Fox News segments

&mdash Aaron Blake (@AaronBlake) April 26, 2021

One Fox News contributor got a head start into the grievance.

Goodbye @epicurious. It was fun learning to cook with you when I was a young bride. Unfortunately, I don’t like to mix cooking with my politics. By the way, if you’re really serious about saving the planet, don’t start with cows, start with #China, the world’s worst polluters.

&mdash Rachel Campos-Duffy (@RCamposDuffy) April 27, 2021

Still, a few Twitter users tried to point out that any issues people might have with the dishes may just be conservative virtue signaling since the change was made back in 2020 and nobody griped until Monday’s announcement, such as:

Easy Thai Beef Salad

Skip the take-out and make this Easy Thai Beef Salad that tastes just like it came from a restaurant. It's ready in just 15 minutes! One of my favorite things to order at Thai restaurants is the Thai.

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One of my favorite things to order at Thai restaurants is the Thai Beef Salad. There’s something about the crisp vegetables mixed with the marinated beef and that delicious zippy dressing it is bathed in. Since I’m all about making restaurant quality meals at home, I would be a total jerkface if I didn’t share this recipe with you.

FISH SAUCE: It is super easy to make and you can find all the ingredients in your regular grocery store. The only “scary” ingredient in here is the fish sauce. I would never eat fish sauce plain, but when mixed with the right ingredients, it creates a beautiful flavor that is far from “fishy.” If you’ve ever eaten Southeast Asian food like Thai or Vietnamese (think Pho) then you’ve definitely eaten fish sauce. It gives it that distinct Southeast Asian taste and feel that you can’t quite put your finger on. Trust me on this one. You can find it in the Asian section of your grocery store. It should be near the soy sauce. It’s one of my favorite salads ever. I’ve even made a video with this one to show you just how easy it is.

Tips: You can add more crushed red pepper flakes to this recipe to make it more spicy, or add in a finely diced jalapeno or thai red chile (if you can find one). Another option is to marinate the flank steak whole and cook it whole before slicing if you are looking for medium-rare beef. Other tips: be generous with the cilantro and think of it as more of a salad component rather than a garnish, as well as be generous with the dressing. It packs a flavorful punch!

If you like this recipe you may be interested in these ones too:

PointsPlus Asian Beef Salad Recipe - Recipes


  • 2 beef sirloin steaks, 200–250g each
  • Olive oil, for frying
  • 2 carrots, trimmed and peeled
  • 6 radishes, trimmed and finely sliced
  • 200g cherry tomatoes, sliced in half
  • Bunch of mint, leaves only, shredded
  • 1 small banana shallot, peeled and finely sliced
  • 3 spring onions, trimmed and shredded
  • ½ large cucumber, trimmed, peeled, deseeded and sliced
  • 2 baby gem lettuces, shredded
  • Sea salt and freshly ground black pepper
  • 4 tbsp skinned peanuts, to garnish

For the Thai-style dressing

  • 1 garlic clove, peeled and roughly chopped
  • 1 red chilli, deseeded and chopped
  • 2 tsp grated palm sugar or palm sugar paste (if unavailable, use golden caster sugar)
  • 2–3 tbsp fish sauce, or to taste
  • Juice of 1–2 limes


Season the steaks generously on both sides, pushing the seasoning into the meat. Add a dash of oil to a hot pan and fry the steaks over a high heat on either side for 2-3 minutes (medium rare). Hold the fat side of the steaks against the pan to render the fat. When cooked to your liking, remove the steaks from the heat and leave to rest, pouring any cooking juices on top.

To make the dressing, put the garlic and chilli in a mortar with a pinch of salt and grind to a paste. Add the sugar, fish sauce and lime juice and stir with a spoon. Taste, add a little more lime juice if needed,and set aside.

Meanwhile, using a vegetable peeler, cut the carrots into ribbons. Place in a bowl with the radishes, tomatoes, mint, shallot, spring onions, cucumber and lettuce. Add about 4-6 tablespoons of the dressing and mix well to combine.

Thickly slice the steak at an angle. Toast the peanuts with a pinch of salt for a few minutes in a clean dry pan and roughly chop. Place the steak on top of the salad and scatter over the chopped peanuts. Drizzle over the remaining dressing and serve immediately.

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