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Spicy Beef Salad

spicy beef salad Entree
Spicy Beef Salad
  • Prep 15 min
  • Total 1 hr 55 min
  • Ingredients 15
  • Servings 6

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. MORE + LESS -

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

Hide Images
  • 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

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

Nutrition Information

Nutrition Facts

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.
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.

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