Beef Salad


1-1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
1 package (10 ounces) European or Italian-style mixed greens, such as
romaine, radicchio, endive and butter lettuces (approx. 8 cups)
1-1/2 cups packaged shredded carrots
1/2 cup chopped unsalted dry roasted peanuts

1/2 cup prepared Italian dressing
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1/4 teaspoon crushed red pepper


In small bowl, combine dressing ingredients; whisk until blended Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips. In medium bowl, combine beef and 2 tablespoons dressing mixture; toss to coat. Let stand 10 minutes. Meanwhile in large bowl, combine mixed greens, carrots and peanuts; toss. Arrange on platter. In wok or large nonstick skillet, heat 2 tablespoons dressing mixture over medium-high heat until hot. Add beef, 1/2 at a time, and stir-fry 2 to 3 minutes or until outside surface is no longer pink. Arrange beef on salad; drizzle remaining dressing mixture over salad.

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