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Cook'n with Betty Crocker 
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Spicy Beef Salad |
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Serves: 6 Print this RecipeThe Oriental influence in this salad is unmistakable: rice wine vinegar, soy sauce, gingerroot and sesame oil. 1 pound beef flank steaks or boneless sirloin steak 2 tablespoons sherry 1 tablespoon soy sauce 2 teaspoons sugar 1/2 cup thinly sliced green onions (with tops) 2 medium tomatoes, cut into chunks 4 cups sliced mushrooms (about 10 ounces) 6 cups shredded lettuce (about 1 small head) or radicchio (about 2 small heads) Spicy Dressing (see recipe) Spicy Dressing: 1/4 cup rice cooking wine or white wine vinegar 2 tablespoons soy sauce 1 teaspoon finely chopped ginger root 1 teaspoon sesame oil 1/8 teaspoon ground red pepper 1 clove garlic, finely chopped Shake all ingredients in tightly covered Trim fat from beef steak; cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. (For ease in cutting, partially freeze beef, about 1 1/2 hours.) Toss beef, sherry, soy sauce and sugar in glass or plastic bowl or in heavy plastic bag. Cover and refrigerate 30 minutes. Heat 10-inch nonstick skillet over medium-high heat until 1 or 2 drops of water bubble and skitter when sprinkled on surface. Add half of the beef; stir-fry until beef is no longer pink, about 3 minutes. Remove beef from skillet; drain. Repeat with remaining beef; toss beef with green onions in large bowl. Layer tomatoes, mushrooms and lettuce over beef. Cover and refrigerate at least 1 hour but no longer than 10 hours. Pour Spicy Dressing over salad; toss until well coated. 1 Serving: Calories 170 (Calories from Fat 55); Fat 6g (Saturated 3g); Cholesterol 55mg; Sodium 560mg; Carbohydrate 9g (Dietary Fiber 2g); Protein 21g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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