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Spicy Beef Salad

Spicy Beef Salad
Recipe Tip
Shrooms by the Score
Mushrooms grow in the dirt and often contain selenium from the surrounding soil. Selenium helps in metabolism of vitamin E, an antioxidant.
Health Twist
For 6 grams of fat and 160 calories per serving, omit the olive oil and use a nonstick skillet.
Substitution
For a flavor change, try pork tenderloin instead of the flank steak

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Based on 2 ratings

Layer marinated and sautéed flank steak with green onions, tomatoes, mushrooms and shredded lettuce in this make-ahead salad. Toss with a spicy ginger dressing. From eatbetteramerica.
Prep Time:15 min
Start to Finish:1 hr 55 min
makes:6 servings
Salad
1lb beef flank steak or boneless beef sirloin steak
2tablespoons dry sherry or apple juice
1tablespoon olive or vegetable oil
1tablespoon soy sauce
2teaspoons sugar
8medium green onions, thinly sliced (1/2 cup)
2medium tomatoes, cut into bite-size pieces
4cups sliced fresh mushrooms (about 10 oz)
1small head lettuce, shredded (6 cups)
Spicy Ginger Dressing
1/4cup rice vinegar or white wine vinegar
2tablespoons soy sauce
1teaspoon finely chopped gingerroot
1teaspoon sesame oil
1/8teaspoon ground red pepper (cayenne)
1clove garlic, finely chopped
1.Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, 30 to 60 minutes.) In glass or plastic bowl, mix sherry, olive oil, 1 tablespoon soy sauce and sugar. Add beef; toss to coat. Cover; refrigerate 30 minutes.
2.Heat 10-inch 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 about 3 minutes or until beef is no longer pink. Remove beef from skillet; drain. Repeat with remaining beef.
3.In large bowl, mix beef and onions. Layer tomatoes, mushrooms and lettuce on beef. Cover and refrigerate at least 1 hour until chilled but no longer than 10 hours.
4.In tightly covered container, shake all dressing ingredients until well blended. Pour dressing over salad; toss until well coated.
Nutritional Information
1 Serving: Calories 190 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 55mg; Sodium 490mg; Total Carbohydrate 8g (Dietary Fiber 2g, Sugars 5g); Protein 25g Percent Daily Value*: Vitamin A 15%; Vitamin C 15%; Calcium 2%; Iron 15% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 3 Lean Meat Carbohydrate Choices: 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
2 Reviews

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Spicy Beef Salad
I prepared this recipe for a wedding reception. It was a big hit. People have asked me for the recipe over and over.
Posted at 9:34 AM on July 27 2010 by
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Yum!
This was really really tasty, even though I didn't let it marinade for as long as suggested. The dressing was unbelievable, and would make an excellent marinade or stir-fry sauce in its own right. Next time though, I think I might cut down on the sesame oil just a hair, as it was a bit over-powering to my boyfriend, though personally I liked the strong sesame/ginger combo. The dash of cayenne ads just the right amount of heat without adding that "over-poweringly-cayenne-taste"
Posted at 9:20 AM on March 5 2009 by queen_merla
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