CattleWomen’s Corner: Peking beef salad recipe offered - Red Bluff Daily News

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This recipe for Peking beef salad won Honorable Mention in the 1987 National Beef Cook-Off.

2 pound beef top round steak, cut 3/4 inch thick

3 tablespoons vegetable oil

1 teaspoon browning sauce

12 to 16 ounces spinach, washed and torn

2 cups thinly sliced Chinese cabbage

4 ounces mushrooms, sliced

1 ounce pea pods, blanched

1 red onion, sliced and separated into rings

3 hard-cooked egg, peeled and quartered

5 slices bacon, crisply cooked and crumbled

2 tablespoons sesame seeds, toasted

Cherry tomatoes

Dressing:

1 cup vegetable oil

3/4 cup each chili sauce and red wine vinegar

1/2 cup sugar

1 tablespoon soy sauce

Combine and mix well, oil, chili sauce, vinegar, sugar, soy sauce. Yield is about 2 3/4 cups.

Prepare dressing. Trim excess fat from beef top round steak. Partially freeze steak to firm: slice across the grain into 1/4 inch strips. Stir-fry beef strips (1/2 at a time) in hot oil in frying pan over medium heat 2 to 3 minutes. Remove beef from pan, place in bowl and stir in 1 cup dressing and browning sauce. Cover and marinate in refrigerator 1 1/2 hours, stirring at least once.

Combine spinach, cabbage, mushrooms, pea pods and onion and place on serving platter or large bowl. Arrange eggs around edge of salad; top with beef mixture. Sprinkle with bacon and sesame seeds. Garnish with cherry tomatoes. Serve with remaining dressing, if desired.

Makes 6 to 8 servings. Freezing time is 30 minutes, marinating time is 1 hour 30 minutes, preparation time is 1 hour and cooking time is  4 minutes.

The Link Lonk


July 29, 2020 at 01:47AM
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CattleWomen’s Corner: Peking beef salad recipe offered - Red Bluff Daily News

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