Spicy Beef Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Beef flank steak,
2 tbsp: Sherry,
1 tbsp: Soy sauce,
2 tsp: Sugar,
2 cup: Thinly sliced green onions, with tops
2 medium: Tomatoes, chopped
4 cup: Sliced fresh mushrooms, about 10 ounces~
6 cup: Shredded lettuce Spicy Dressing, below
Directions:
Trim fat from beef steak. Cut beef with grain into 2-inch strips. Cut
strips across grain into l/s-inch slices. Toss beef, sherry, soy
sauce and sugar in glass or plastic bowl. Cover and refrigerate 30
minutes.
Heat 10-inch nonstick skillet over medium-high heat until hot. 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.
Toss beef and onions in large bowl. Layer tomatoes, mushrooms and
lettuce over beef. Cover and refrigerate at least I hour but no
longer than 10 hours. Pour Spicy Dressing over salad; toss.
6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
strips across grain into l/s-inch slices. Toss beef, sherry, soy
sauce and sugar in glass or plastic bowl. Cover and refrigerate 30
minutes.
Heat 10-inch nonstick skillet over medium-high heat until hot. 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.
Toss beef and onions in large bowl. Layer tomatoes, mushrooms and
lettuce over beef. Cover and refrigerate at least I hour but no
longer than 10 hours. Pour Spicy Dressing over salad; toss.
6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp