Tasty Taiwan-Ease Beef Salad

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Ready In

  1. In small bowl, combine dressing ingredients; whisk until blended.
  2. Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips. In medium bowl, combine beef and 2 tablespoons dressing mixture; toss to coat. Let stand 10 minutes.
  3. Meanwhile in large bowl, combine mixed greens, carrots and peanuts; toss. Arrange on platter.
  4. In wok or large nonstick skillet, heat 2 tablespoons dressing mixture over medium-high heat until hot. Add beef, 1/2 at a time, and stir-fry 2 to 3 minutes or until outside surface is no longer pink. Arrange beef on salad; drizzle remaining dressing mixture over salad.

Footnotes

  • Nutrition information per serving (1/4 of recipe)
  • 451 calories; 32 g protein; 30 g fat; 14 g carbohydrate; 4.0 mg iron; 849 mg sodium; 76 mg cholesterol. (Complete nutrient analysis available upon request.)
  • (c)Cattlemen's Beef Board and National Cattlemen's Beef Association

Reviews

Read all reviews 0

Other stories that may interest you