Spicy beef salad

Yield: 1 servings

Measure 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)

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

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