Warm Kung Pao Beef Salad

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Warm Kung Pao Beef Salad

A filling beef salad kicked up a notch with our Kung Pao sauce. Really fun to serve in a hollowed out 1/2 pineapple (especially if you're entertaining), but just as delicious without.

  • 1 lb. beef tenderloin - sliced thin
  • 1 cup Annie Chun's Kung Pao Sauce
  • 3 slices fresh pineapple rings
  • 1 cup watercress - pre-washed and tough stems removed
  • 1 green onion - sliced thin
  • 1 TBSP chopped cilantro
  • 1 tsp toasted sesame seeds

 

  1. Marinate the beef in the sauce in a bowl for at least 15 minutes.
  2. Pat dry the pineapples, heat up saute pan and brown slightly the pineapple rings.
  3. Use the same pan, bring it to high.
  4. Cook the beef tenderloin in 2 batches.
  5. While the beef is cooking, place watercress on a plate. 
  6. Once the beef is done, pour it on top of the watercress.
  7. Garnish with green onion, cilantro, sesame seeds, pineapple rings and serve.
  8. Served with Annie Chun's Sticky White Rice or Sprouted Brown Rice.
Serves 2-3