Beef Recipes
Beef, Mango and Barley Salad
Total prep and cooking time: 1-1/2 hours |
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| Ingredients: |
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2 |
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Medium red bell peppers, cut inot 1-2/3 inch pieces |
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1-1/2 |
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teaspoons sweet paprika, divided |
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1 |
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beef tri-tip roast ( about 1-1/2 to 2 pounds) |
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1 |
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cup uncooked quick-cooking barley |
| 1 |
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teaspoon salt |
| 1/4 |
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teaspoon black pepper |
| 1/3 |
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cup fresh lime juice |
| 1 |
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teaspoon olive oil |
| 2 |
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medium mangoes, cut inot 1/2 inch pieces |
| 1/3 |
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cup chooped green onions |
| 1/4 |
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cup chopped fresh cilantro |
| 4 |
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large Boston lettuce leaves (optional) |
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Instructions: |
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1. |
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Teat oven to 425ºF. Place bell peppers on meatal baking sheet; spray with nonstick cooking spray. |
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2. |
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Press 1 teaspoon paprika evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Do not ad water or cover. Roast in 425ºF oven for 30-40 minutes for medium-rare, 40-45 minutes for medium doneness. Roast bell peppers in oven with beef about 30 minutes or until tender. Set peppers aside to cool. |
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3. |
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Remove roast instant-read thermometer, inserted into center of thickest part, registers 135ºF for medium-rare, 150ºF for medium. Transfer raost to acarving board; tent loosely with aluminum foil. Let stand 15 minutes. |
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4. |
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Meanwhile, cook barley according to package directions. Set aside to cool slightly. |
| 5. |
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Return beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 1 to 2 minutes or until heated through. Serve over rice. Sprinkle with peanuts. |
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Makes 4 servings. |
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| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
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