INGREDIENTS
-
3/4 cup sherry or chicken broth
-
1/3 cup soy sauce
-
1 small onion, sliced
-
2 garlic cloves, minced
-
1 1/2 teaspoons ground ginger
-
1 1/2 teaspoons chili powder
-
1/2 teaspoon pepper
-
1 pound boneless beef top round steak, cut into 2-inch strips
-
3/4 pound skinless, boneless chicken breast halves - cut into 1/2 inch cubes
-
4 teaspoons vegetable oil, divided
-
3 medium carrots, julienned
-
1 cup fresh broccoli florets
-
1 medium green pepper, julienned
-
1 medium onion, thinly sliced
-
1 cup sliced fresh mushrooms
-
1/2 cup minced fresh cilantro
-
12 cups torn mixed salad greens
-
3 medium navel oranges, peeled and cut into 1/2 inch pieces
DIRECTIONS
-
In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade.
-
Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade.
-
Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.
What's this?