Ingredients
-
1
-
2
-
-
-
1
-
1/4
-
2
-
1
-
2
-
2
-
-
-
-
-
Directions
Sweet and Tangy Beef Salad, This recipe was originally posted by a former Zaar member., Wow, what a tasty way to serve beef tenderloin, or can use left over steak or roast just as well. The sweet and savory walnuts were especially nice touch, and as mentioned before, they only take less than a minute to turn amber. I made more dressing as that is what really makes this salad, it can easily be doubled or tripled. I did leave canola oil out though, and added 2 tbs sugar. Also, I would leave the beef to marinade in the dressing over night, if possible. It gets even better. After all these alterations this truly was a 5 star recipe, for us., this was wonderful. Made it with leftover roast beef and truly loved the sweet and tangy tastes..not your every day beef salad 🙂
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place 3 Cups of Water in Saucepan and Bring to a Boil. |
|
2
Done
|
Add Walnuts, Return to Boil and Cook For 1 Minute. |
|
3
Done
|
Drain, Rinse Under Warm Water and Drain Again. |
|
4
Done
|
Transfer to Large Bowl, Pour Sugar Over and Stir Until Dissolved. |
|
5
Done
|
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
Done
|
Spread on Paper Towel to Cool. |
|
7
Done
|
Will Keep For About 2 Weeks in Tightly Covered Container. |
|
8
Done
|
Grill Beef, Rest and Cut on Bias Into Thin Strips. |
|
9
Done
|
Combine Canola, Sesame Oil, Chili Oil, Soy, Vinegar, Lemon Juice, Cilantro, Zest, Ginger and Garlic in Bowl. |
|
10
Done
|
Whisk to Blend. |
