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.
Stir-Fried Beef Salad
Yield: 6 Servings
Cost per Serving: $3.25
Recipe from
More From Allyou
Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 260
- Fat: 12g
- Saturated fat: 4g
- Protein: 28g
- Carbohydrate: 10g
- Fiber: 2g
- Cholesterol: 48mg
- Sodium: 636mg
Ingredients
- 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
Preparation
- 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.
Stir-Fried Beef Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Family
- CUISINE: American
- MAIN INGREDIENT: Beef
- DIETARY CONSIDERATION: Gluten-Free
- COOKING METHOD: Fry
- PUBLICATION: All You
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