Stir-fry beef salad

4 Servings

Ingredients

Quantity Ingredient
1 pounds Boneless round steak; trim
2 Garlic cloves; minced
3 tablespoons Fresh ginger; mince, devide
2 tablespoons Reduced-sodium soy sauce divided
3 larges Garlic cloves; minced
3 tablespoons White vinegar
2 tablespoons Creamy peanut butter
1 tablespoon Molasses
½ teaspoon Canola oil
½ cup Fresh cilantro leaves
8 cups Mixed salad greens
1 Red bell pepper; in strips
½ cup Fresh bean sprouts
4 Cherry tomatoes; quartered

Directions

NORMA_WRENN@...

Combine 2 cloves of garlic, 1 tablespoon ginger, and 1 T soy sauce in a zip-lock bag; add meat. Seal and chill at least an hour turning occasionally.

Combine remaining ginger soy sauce and garlic, and next 4 ingredients in a blender or processor. Process until smooth. Remove meat from marinade and discard marinade. Heat oil in a large nonstick skillet or wok over medium-high heat. Stir-fry 1 to 2 minutes--until browned.

Combine cilantro and greens; divide onto serving plates. Top with steak, bell pepper strips, sprouts, and tomatoes; drizzle with ginger mixture.

Per Serving: calories 267 36% fat fat 10.8g 1.9g sat chol 65mg sodium 361mg carbo 12½ fiber 1.5b protein 30⅘ Adapted for MM from Southern Living 1996 Annual Recipes - Oxmoor House - ISBN 0-8487-1523-3

Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 2, 1998

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