1/4 cup olive oil
2 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon sesame oil
2 teaspoons minced fresh gingerroot
1 small garlic clove, minced
1 teaspoon sugar
BEEF:
1 tablespoon reduced-sodium soy sauce
2 garlic cloves, minced
2 teaspoons sugar
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1 beef top sirloin steak (1 pound), cut into 1/4-inch strips
1 tablespoon olive oil
SALAD:
8 cups torn mixed salad greens
1 cup shredded carrots
1/2 cup thinly sliced cucumber
4 radishes, thinly sliced
1. For dressing, whisk together first 7 ingredients.
2. Mix first 5 beef ingredients; toss with beef strips. In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat; stir-fry beef mixture until browned, 2 to 3 minutes. Remove from pan.
3. Combine salad ingredients; divide among 4 plates. Top with beef. Drizzle with dressing.
This light and loaded beef salad even satisfies my meat-loving husband.
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Nutrition Facts
1 serving: 396 calories, 26g fat (5g saturated fat), 46mg cholesterol, 550mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 27g protein.