Warm beef & herb salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| BARB DAY - GWHP32A----- | ||
| 1 | pounds | Flank steak |
| 6 | cups | Mixed greens -- torn |
| ½ | cup | Red wine vinegar |
| 1 | tablespoon | Olive oil |
| 2 | Garlic cloves -- crushed | |
| 1 | medium | Onion -- cut into thin |
| Wedges | ||
| 2 | teaspoons | Basil; dried -- crushed |
| 1 | medium | Red bell pepper |
| 1 | teaspoon | Sugar |
| Cut into strips | ||
| ½ | teaspoon | Salt |
Directions
Preparation time: 25 minutes Cut beef steak lengthwise into 3⅛" thick strips, slicing across the grain. Combine vinegar, garlic, basil, sugar, and salt; reserve. Place salad greens in serving bowl.
Heat oil in large nonstick skillet over medium-high heat. Stir-fry beef strips (½ at a time), 1 to 2 minutes. Remove with slotted spoon and keep warm. Add onion and bell pepper to the sillet, stir-fry 2 to 3 minutes or until tender-crisp. Return beef to skillet with reserved dressing; heat through. Spoon beef mixture and hot dressing over salad greens. Toss and serve immediately. Season with pepper if desired. Serving suggestion: Warm dinner rolls Source: Beef Industry Council
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