Recipes Budget Recipes Asian Beef Salad

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    Marinade and Dressing Base:
    4 green onions, chopped
    3 garlic cloves, pushed through a press
    ¼ cup soy sauce
    2 tablespoons no-sugar-added rice-wine vinegar
    2 teaspoons sesame oil
    1 teaspoon granular sugar substitute
    ½ teaspoon curry powder
    ¼ teaspoon dried ginger

    1½ pounds beef sirloin, cut against the grain in 1/8-inch strips
    2 tablespoons canola oil
    6 cups mixed salad greens
    1 red bell pepper, thinly sliced
    1 can (8-ounces) sliced water chestnuts, drained


    1. Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and sugar substitute in a small bowl.
    2. Pour half into a resealable plastic bag; add steak and marinate overnight in the refrigerator. To remaining soy sauce mixture, add curry powder and ginger.

    Heat canola oil in a large skillet over high heat until very hot. Drain beef and discard marinade; quickly stir-fry beef 2 to 3 minutes in hot oil for medium doneness.
    4. Transfer to a large mixing bowl. Add salad greens, bell pepper, water chestnuts and reserved soy dressing.

    Toss to coat.

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