Recipe by Cattlemen's Beef Board and National Cattlemen's Be
"Fresh ginger, shredded carrots, and roasted peanuts give an Asian flair to this salad of mixed greens and slices of beef sirloin steak. A winner in the 1997 National Beef Cook-Off, this recipe created by Jeanette Atwood can be prepared in 30 minutes."
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1 1/4 pounds
boneless beef top sirloin steak, cut 1 inch thick
1 (10 ounce) package
European or Italian-style mixed greens, such as romaine, radicchio, endive and butter lettuces
1 1/2 cups
packaged shredded carrots
chopped unsalted dry roasted peanuts
prepared Italian dressing
grated fresh ginger
crushed red pepper
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