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.
Ingredients
Marinade:
- ⅔ cup orange juice
- 2 Tbsp. chopped shallots
- 2 Tbsp. sherry wine vinegar
- 2 tsp. orange zest
- ½ tsp. pepper
Steak:
- 1 lb. top round, cut into thin strips
Dressing:
- 2 tsp. olive oil
- 2 tsp. chopped fresh oregano
- ¼ tsp. salt
Salad:
- 1½ cups wild rice blend
- 1 tsp. olive oil, divided
- 2 cups sliced red onion
- 2 cups sliced endive
- ¼ cup sliced Kalamata olives
- ½ tsp. salt
- ½ tsp. pepper
- 1 (15 oz.) can mandarin oranges, drained
Directions
- 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.
Nutrition Facts
4 servings per container
Serving Size 537 g
| Amount per serving | ||
|---|---|---|
| Calories | 510 | |
| % Daily Value* | ||
| Total Fat 19.5g | 25% | |
| Saturated Fat 6g | 29% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1g | ||
| Monounsaturated Fat 8.5g | ||
| Cholesterol 70mg | 23% | |
| Sodium 655mg | 29% | |
| Total Carbohydrate 54g | 20% | |
| Dietary Fiber 7g | 25% | |
| Total Sugars 17g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 28g | ||
| Protein 31g | ||
| Vitamin D 0.2mcg | 2% | |
| Calcium 67.3mg | 6% | |
| Iron 4.1mg | 20% | |
| Potassium 990mg | 20% | |
| Vitamin A 75.6mcg | 8% | |
| Vitamin C 65.8mg | 70% | |
| Vitamin E 1.3mg | 8% | |
| Vitamin K 8.8mcg | 8% | |
| Thiamin 0.5mg | 40% | |
| Riboflavin 0.5mg | 35% | |
| Niacin 12.5mg | 80% | |
| Vitamin B6 0.9mg | 50% | |
| Folate 94mcg | 24% | |
| Vitamin B12 3.2mcg | 130% | |
| Biotin 4mcg | 15% | |
| Chloride 20.4mg | 0% | |
| Pantothenate 0.9mg | 15% | |
| Phosphorus 385.9mg | 30% | |
| Iodine 2.4mcg | 2% | |
| Magnesium 96.7mg | 25% | |
| Zinc 6.2mg | 60% | |
| Selenium 24.3mcg | 45% | |
| Copper 0.4mg | 40% | |
| Manganese 0.6mg | 25% | |
| Chromium 0.5mcg | 2% | |
| Molybdenum 6.5mcg | 15% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Wild Rice, Beef, Mandarin Oranges (peeled Mandarin Orange Segments, Pear Juice From Concentrate And Water), Red Onion, Endive, Orange Juice, Pitted Kalamata Olives (kalamata Olives, Water, Red Wine Vinegar, Sea Salt, Extra Virgin Olive Oil), Cooking Sherry (sherry Wine, Salt, Potassium Sorbate (preservative), Sodium Metabisulfite (preservative)), Shallots, Olive Oil, Salt, Orange Peel, Black Pepper, Oregano.
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