Spicy Beef Salad

Name: Spicy Beef Salad
Prep time: 15 min
Total time: 1 h 55 min
Yield: 6
Ingredients: 1 lb beef flank steak or boneless beef sirloin steak; 2 tablespoons dry sherry or apple juice; 1 tablespoon olive or vegetable oil; 1 tablespoon soy sauce; 2 teaspoons sugar; 8 medium green onions, thinly sliced (1/2 cup); 2 medium tomatoes, cut into bite-size pieces; 4 cups sliced fresh mushrooms (about 10 oz); 1 small head lettuce, shredded (6 cups); 1/4 cup rice vinegar or white wine vinegar; 2 tablespoons soy sauce; 1 teaspoon finely chopped gingerroot; 1 teaspoon sesame oil; 1/8 teaspoon ground red pepper (cayenne); 1 clove garlic, finely chopped

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Prep 15 min
Total 1 hr 55 min
Ingredients 15
Servings 6

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Layer marinated and sautéed flank steak with green onions, tomatoes, mushrooms and shredded lettuce in this make-ahead salad. Toss with a spicy ginger dressing.

by Qué Rica Vida Cocina

Updated Sep 20, 2016

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Ingredients

Salad

1 lb beef flank steak or boneless beef sirloin steak
2 tablespoons dry sherry or apple juice
1 tablespoon olive or vegetable oil
1 tablespoon soy sauce
2 teaspoons sugar
8 medium green onions, thinly sliced (1/2 cup)
2 medium tomatoes, cut into bite-size pieces
4 cups sliced fresh mushrooms (about 10 oz)
1 small head lettuce, shredded (6 cups)

Spicy Ginger Dressing

1/4 cup rice vinegar or white wine vinegar
2 tablespoons soy sauce
1 teaspoon finely chopped gingerroot
1 teaspoon sesame oil
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped

Directions

1

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.
2

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.
3

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.
4

In tightly covered container, shake all dressing ingredients until well blended. Pour dressing over salad; toss until well coated.

Expert Tips

tip 1
Mushrooms grow in the dirt and often contain selenium from the surrounding soil. Selenium helps in metabolism of vitamin E, an antioxidant.
tip 2
For 6 grams of fat and 160 calories per serving, omit the olive oil and use a nonstick skillet.
tip 3
For a flavor change, try pork tenderloin instead of the flank steak

Nutrition Information

190 Calories, 6g Total Fat, 25g Protein, 8g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 190

Calories from Fat: 60

Total Fat: 6g; 10%

Saturated Fat: 1 1/2g; 8%

Trans Fat: 0g

Cholesterol: 55mg; 18%

Sodium: 490mg; 20%

Potassium: 570mg; 16%

Total Carbohydrate: 8g; 3%

Dietary Fiber: 2g; 8%

Sugars: 5g

Protein: 25g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 15%; 15%

Calcium: 2%; 2%

Iron: 15%; 15%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Layer marinated and sautéed flank steak with green onions, tomatoes, mushrooms and shredded lettuce in this make-ahead salad. Toss with a spicy ginger dressing.