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Spicy Beef Salad

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
Calories from Fat
60
% Daily Value
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.

Expert Tips

Mushrooms grow in the dirt and often contain selenium from the surrounding soil. Selenium helps in metabolism of vitamin E, an antioxidant.

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.

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

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.

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.

Rate and Comment

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.