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.

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( 6 Ratings)

6 Ratings

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

Ingredients

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

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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.