This delightful marinated beef salad is best served warm, but works well as leftovers for lunch, cold or reheated. As written, it's a little fancy, but it can be a great pantry-friendly recipe too. Play around with different fruits (fresh or canned in juice), olives, and greens to use up whatever you have on hand.
Instructions
- Mix marinade and reserve ¼ cup. Toss beef with non-reserved marinade, place in a freezer bag, and place in refrigerator to marinate (1-12 hours).
- Add dressing ingredients to reserved marinade. Whisk until blended, cover, and refrigerate.
- Cook rice according to package directions.
- While rice is cooking, heat ½ teaspoon oil in skillet over medium-high heat. Sauté onions until crisp and browning (7-8 minutes). Remove from skillet and set aside.
- Remove beef from marinade and discard marinade. In same skillet, heat remaining ½ teaspoon of oil until hot. Add beef and cook until browned (1-3 minutes).
- Toss rice, beef, onions, endive, and olives with dressing until well mixed. Season with salt and pepper and top with oranges to serve.
No additional notes for this recipe.
Score Breakdown
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