Spicy beef salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef flank steak |
| 2 | tablespoons | Sherry |
| 1 | tablespoon | Soy sauce |
| 2 | teaspoons | Sugar |
| 2 | cups | Thinly sliced green onions (with tops) |
| 2 | mediums | Tomatoes, chopped |
| 4 | cups | Sliced fresh mushrooms, about 10 ounces~ |
| 6 | cups | Shredded lettuce Spicy Dressing (below) |
Directions
Trim fat from beef steak. Cut beef with grain into 2-inch strips. Cut strips across grain into l/s-inch slices. Toss beef, sherry, soy sauce and sugar in glass or plastic bowl. Cover and refrigerate 30 minutes.
Heat 10-inch nonstick skillet over medium-high heat until hot. 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. Toss beef and onions in large bowl. Layer tomatoes, mushrooms and lettuce over beef. Cover and refrigerate at least I hour but no longer than 10 hours. Pour Spicy Dressing over salad; toss.
6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994