Asian Steak Stir-Fry Salad Recipe -
Asian Steak Stir-Fry Salad Recipe
  • READY IN 12+ hrs

Asian Steak Stir-Fry Salad

Recipe by  

"An easy steak stir-fry sitting on baby spinach and smothered in Balsamic vinaigrette makes for an extremely flavorful salad."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    12 hrs 30 mins


  1. Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
  2. Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.
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Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2009

Outstanding! Full of flavor. The only thing I changed is I used a red bell pepper instead of a green. Loved it!

Most Helpful Critical Review
Jul 18, 2014

It was OK but could use a little more flavor. All in all I enjoyed it and will make again, but with a few added ingredients.

Mar 17, 2011

Had a bag of spinach and this was a great way to use it. I added water chestnuts, canned mushrooms, and celery and a tablespoon of oyster sauce. It was something that even the kids enjoyed.

Jan 21, 2012

Very Yummy. My skirt steak was a bit tough, but probably because I only marinated about 3 hours. Supper easy, but probably took 20-30 min to cook in a smallish skillet.

May 13, 2014

Great recipe. Will definitely make again. Thanks Steve

Feb 15, 2013

I make this stir fry quite frequently. I add rice to it as well and place the spinach and everything else on top with a drizzle of the vinigarette. It's fantastic.


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  • Calories
  • 620 kcal
  • 31%
  • Carbohydrates
  • 9.3 g
  • 3%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 52.5 g
  • 81%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 28.9 g
  • 58%
  • Sodium
  • 1337 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Steve Wortham
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