Beef stir-fry salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Romaine lettuce leaves -- |
| Washed & crisped | ||
| 1¼ | pounds | Beef flank steak |
| Or tender beef steak of | ||
| Choice | ||
| 1 | tablespoon | Vegetable oll |
| 1 | teaspoon | Leaf basil -- crumbled |
| ½ | teaspoon | Garlic -- minced |
| ½ | teaspoon | Black pepper |
| 3 | mediums | Tomatoes |
| Cut in small wedges | ||
| ¼ | cup | Green pepper -- chopped |
| 6 | eaches | Green onions -- sliced thin |
| ½ | cup | Dairy sour cream -- or plain |
| Yogurt | ||
| ¼ | cup | Parsley -- chopped |
| 1 | Avocado | |
| Peeled/sliced | ||
Directions
Arrange a lettuce leaf on each dinner plate. Cut steak in half lengthwise. then cut across the grain into ⅛-in. slices. In a heavy skillet, heat oil over medium-high heat. Add beef, basil, garlic and pepper. Stir-fry just until meat loses pink color, about 2 minutes.
Remove from heat. Add tomatoes, green pepper and green onions; toss lightly. Transfer beef and vegetables to dinner plates; top with sour cream and parsley. Garnish with avocado strips Yield: 4 serving Recipe By : Country Woman