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