Oriental beef salad

Yield: 4 Servings

Measure Ingredient
\N \N BARB DAY - GWHP32A-----
1 pounds Sirloin steak -- or top
\N \N Round
8 ounces Mushrooms; fresh -- sliced
\N \N Cut 3/4\" thick -- boneless
6 ounces Pea pods; frozen --
\N \N Defrosted
¼ cup Dry sherry
4 cups Lettuce -- thinly sliced
¼ cup Soy sauce -- reduced sodium
\N \N If
\N \N Chow mein noodles (optional)
\N \N Desired
1 tablespoon Cornstarch
\N \N (optional)
3 tablespoons Vegetable oil -- divided

Preparation time: 30 minutes Cut the steak into ⅛" thick strips.

(This is much easier to do if the meat is partially frozen). If meat is partly frozen, allow to thaw and then dry the meat. Combine sherry, soy sauce and cornstarch; pour over the meat, stirring to coat. Heat 2 tb. oil in a large nonstick skillet over medium high heat. Add mushrooms and pea pods; stir-fry 3 to 4 minutes. Remove vegetables; reserve. Drain marinade from beef and reserve. Add remaining oil to the skillet. Stir-fry beef strips (½ at a time), 1 to 2 minutes. Return vegetables, beef and marinade to the skillet; cook and stir until sauce thickens. Serve beef mixture over the lettuce. Garnish with the noodles and pepper slices if desired.

Source: Beef Industry Council

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