Stir-Fried Beef Salad

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Nutritional Information

Amount per serving
  • Calories: 260
  • Fat: 12g
  • Saturated fat: 4g
  • Protein: 28g
  • Carbohydrate: 10g
  • Fiber: 2g
  • Cholesterol: 48mg
  • Sodium: 636mg


  • 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


  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.
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