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
How to Make It
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.
Arrange greens on dinner plates. Top with stir-fried mixture and sprouts. Serve immediately.
This wasn't anything special, but it wasn't bad either. I made as is, omitting the sprouts because I couldn't find any. The warm sauce from the meat made the salad a bit soggy. I don't think I'm making this again. It was worth a try though.
No one in my family likes teriyaki sauce so I used soy sauce instead. It was very good. I did cut the steak smaller as I have an 8-yr old and a 2-yr old that were eating it. The other advantage to smaller pieces of meat was faster cook time. It was great with a glass of Pinot Noir :)
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