Total Time: 1 hour 55 minutes
Servings: 6
Ingredients:
Salad:
• 1 lb (453.5 g) beef flank steak or boneless beef sirloin steak
• 2 tablespoons dry sherry or apple juice
• 2 tablespoons olive or vegetable oil
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 8 medium green onions, thinly sliced (½ cup)
• 2 medium tomatoes, cut into bite-size pieces
• 4 cups sliced fresh mushrooms (10 oz – 283.4 g)
• 1 small head lettuce, shredded (6 cups)
Spicy Ginger Dressing:
• ¼ cup rice wine vinegar or white wine vinegar
• 2 tablespoons soy sauce
• 1 teaspoon finely chopped gingerroot
• 1 teaspoon sesame oil
• ⅛ teaspoon ground red pepper (cayenne)
• 1 clove garlic, finely chopped
Method:
- Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, 30 to 60 minutes.) In glass or plastic bowl, mix sherry, olive oil, 1 tablespoon soy sauce and sugar. Add beef; toss to coat. Cover; refrigerate 30 minutes.
- Heat 10-inch skillet over medium-high heat until 1 or 2 drops of water bubble and skitter when sprinkled on surface. Add half of the beef; stir-fry about 3 minutes or until beef is no longer pink. Remove beef from skillet; drain. Repeat with remaining beef.
- In large bowl, mix beef and onions. Layer tomatoes, mushrooms and lettuce on beef. Cover and refrigerate at least 1 hour until chilled but no longer than 10 hours.
- In tightly covered container, shake all dressing ingredients until well blended. Pour dressing over salad; toss until well coated.
Expert Tips:
For 6 grams of fat and 160 calories per serving, omit the olive oil and use a nonstick skillet.
For a flavor change, try pork tenderloin instead of the flank steak.
http://www.bettycrocker.com/recipes/spicy-beef-salad/4389d181-ed7b-4989-9fe5-1dc3ec72ba6d