Spicy Beef Salad

Spicy Beef Salad

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.

Prep Time

15

Minutes

Total Time

1:55

Hr:Mins

Makes

6

servings

Salad
1
lb 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 (1/2 cup)
2
medium tomatoes, cut into bite-size pieces
4
cups sliced fresh mushrooms (10 oz)
1
small head lettuce, shredded (6 cups)
Spicy Ginger Dressing
1/4
cup rice wine 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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
For 6 grams of fat and 160 calories per serving, omit the olive oil and use a nonstick skillet.
Substitution
For a flavor change, try pork tenderloin instead of the flank steak

Nutrition Information:

1 Serving (1 Serving)
  • Calories 205
    • (Calories from Fat 100 ),
  • Total Fat 11 g
    • (Saturated Fat 3 g,),
  • Cholesterol 45 mg;
  • Sodium 510 mg;
  • Total Carbohydrate 10 g
    • (Dietary Fiber 2 g,
  • Protein 19 g;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.