Warm beef & herb salad

Yield: 4 Servings

Measure 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

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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