Asian Steak Stir-Fry Salad

Asian Steak Stir-Fry Salad

6
Steve Wortham 0

"An easy steak stir-fry sitting on baby spinach and smothered in Balsamic vinaigrette makes for an extremely flavorful salad."
Saved
Save
I Made it Rate it Share Print

Ingredients

12 h 30 m servings 620 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

  • Calories:
  • 620 kcal
  • 31%
  • Fat:
  • 52.5 g
  • 81%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1337 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

6
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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.

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

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.

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.

Great recipe. Will definitely make again. Thanks Steve

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.

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.