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Stir-Fried Beef Salad

Prep time 10 mins
Cook time 5 mins
Yield 6 Servings


  • 2 tablespoons sesame oil
  • 1 1/2 pounds flank steak, thinly sliced across the grain
  • Salt and pepper
  • 10 ounces button mushrooms, thinly sliced
  • 6 scallions, white and light green parts, chopped
  • 1 carrot, thinly sliced on diagonal
  • 6 tablespoons bottled teriyaki sauce
  • 9 cups baby greens (such as baby spinach), chopped
  • 2 cups bean sprouts or alfalfa sprouts

Nutrition Information

  • calories 260
  • fat 12 g
  • satfat 4 g
  • protein 28 g
  • carbohydrate 10 g
  • fiber 2 g
  • cholesterol 48 mg
  • sodium 636 mg

How to Make It

  1. Warm sesame oil in a heavy large skillet over high heat. Sprinkle steak with salt and pepper. Add steak to skillet and sauté until no longer pink, about 2 minutes. Add mushrooms, scallions and carrot. Stir-fry until vegetables are crisp-tender but still bright in color and steak is cooked through, about 2 minutes longer. Add teriyaki sauce and toss to blend well.

  2. Arrange greens on dinner plates. Top with stir-fried mixture and sprouts. Serve immediately.