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 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

  • 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

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 INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
205
(
Calories from Fat
100 ),
% Daily Value
Total Fat
11 g
11 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
45 mg
45 %;
Sodium
510 mg
510 %;
Total Carbohydrate
10 g
10 %
(Dietary Fiber
2 g
2 %
),
Protein
19 g
19 %
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
26%;
Calcium
4%;
Iron
16%;
Exchanges:
2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.