Zesty Orange Beef Summer Salad
The beef for this salad is quickly marinaded in an ever so slightly asian inspired sauce, with the salty briney sea flavours of oyster and fish sauce bringing out the strong umami beef flavour.
Thinly sliced warm or cold beef then melds with a refreshingly tangy, sweet and ever so slightly sour dressing. It’s perfect for hot days when you don’t feel like making a big meal, but still want a hearty serve of veggies and protein.
For more Salad recipes, please check out our Salad & Side dish Category.
Zesty Beef Summer Salad
Prepare the Marinade by whisking together the marinade ingredients in a non-reactive bowl. (Glass or ceramic are best for this) Coat the steak well, cover and leave overnight if possible, or at the least an hour before cooking.
BBQ your steak to the desired level of done-ness you want for your salad. I prefer salad for steaks to be cooked just under medium and well rested before slicing. For me this works out to be 2-3mins per side on a hot grill and then loosley covered with foil while the rest of the salad is prepared.
Using a sharp knife, cut the skin from the top and bottom of your oranges. This will give you a flat base to slice the skin off from around the sides of your orange, If seedles - you can dice into chunks. Otherwise, carefully separate the segments and remove seeds before slicing into chunks and placing in your Salad Dish.
Trim the hard ends from your asparagus and remove the tops and tails of your snow peas - along with any tough stems they may have. Chop into bite sized pieces if desired and place into a microwave safe container with about 1-2cm of water. Microwave on full power for 3-4mins until tender and drain vegetables. Add to the bowl with your orange pieces.
In a shaker container, combine the dressing ingredients - Oil, Finely Grated Ginger, Red Wine or Balsamic Vinegar, Soy Sauce and Orange Juice. Seal well and shake to combine.
Finely slice your rested Steak and add to the Salad bowl with the Mixed Leaves, Onion Slivers and Dressing. Toss to Combine, Serve & Enjoy!
Ingredients
Directions
Prepare the Marinade by whisking together the marinade ingredients in a non-reactive bowl. (Glass or ceramic are best for this) Coat the steak well, cover and leave overnight if possible, or at the least an hour before cooking.
BBQ your steak to the desired level of done-ness you want for your salad. I prefer salad for steaks to be cooked just under medium and well rested before slicing. For me this works out to be 2-3mins per side on a hot grill and then loosley covered with foil while the rest of the salad is prepared.
Using a sharp knife, cut the skin from the top and bottom of your oranges. This will give you a flat base to slice the skin off from around the sides of your orange, If seedles - you can dice into chunks. Otherwise, carefully separate the segments and remove seeds before slicing into chunks and placing in your Salad Dish.
Trim the hard ends from your asparagus and remove the tops and tails of your snow peas - along with any tough stems they may have. Chop into bite sized pieces if desired and place into a microwave safe container with about 1-2cm of water. Microwave on full power for 3-4mins until tender and drain vegetables. Add to the bowl with your orange pieces.
In a shaker container, combine the dressing ingredients - Oil, Finely Grated Ginger, Red Wine or Balsamic Vinegar, Soy Sauce and Orange Juice. Seal well and shake to combine.
Finely slice your rested Steak and add to the Salad bowl with the Mixed Leaves, Onion Slivers and Dressing. Toss to Combine, Serve & Enjoy!
Notes
If you have the time, you can certainly marinade the meat the night before making this. You can even pre-cook the meat and assemble cold with the Salad and dressing for Meal Prep. Please be mindful that the guidelines for cooked steak stored in the refrigerator are no more than 3-4 days.
No Worries! Just reserve enough of the orange when you are peeling it that you can squeeze out some of the juice (1/4 an orange should be sufficient)
Key Ingredients
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