Stir-Fried Beef Salad is a quick and easy recipe that is perfect for a summertime meal. The salad is made with a variety of fresh vegetables, including tomatoes, cucumbers, and onions, and is tossed with a simple vinaigrette made with olive oil and vinegar. The beef is cooked in a hot skillet until it is browned and then added to the salad. This recipe can be served as a main course or as a side dish.
Seperated into rings cut into wedges~PER SERVING: 238 cal.
, 24g pro.
, 11g carbo.
, 12g fat, 59mg chol.
,Partially freeze beef; slice thinly across the grain into bite-size strips.
In wok or large skillet cook half the beef in hot oil till browned on allsides.
Remove from pan.
Repeat with remaining beef and garlic; removefrom pan.
Add mushrooms, cucumber, green pepper strips, onions rings, Italianseasoning, salt, and red pepper to wok.
Stir-fry 3 minutes or tillvegetables are crisp-tender.
Return beef to wok; add tomatoe.
Cook 1 to2 minutes or till heated through.
Remove meat-vegetable mixture toserving bowl; keep warm.
Add spinach leaves to wok; cover and cook for 1 minute or till slightlywilted.
To serve, arrange spinach on four bowls or plates; spoon meatmixture atop.
BETTER HOMES AND GARDENS .
Ingredients
Directions
Seperated into rings cut into wedges~PER SERVING: 238 cal.
, 24g pro.
, 11g carbo.
, 12g fat, 59mg chol.
,Partially freeze beef; slice thinly across the grain into bite-size strips.
In wok or large skillet cook half the beef in hot oil till browned on allsides.
Remove from pan.
Repeat with remaining beef and garlic; removefrom pan.
Add mushrooms, cucumber, green pepper strips, onions rings, Italianseasoning, salt, and red pepper to wok.
Stir-fry 3 minutes or tillvegetables are crisp-tender.
Return beef to wok; add tomatoe.
Cook 1 to2 minutes or till heated through.
Remove meat-vegetable mixture toserving bowl; keep warm.
Add spinach leaves to wok; cover and cook for 1 minute or till slightlywilted.
To serve, arrange spinach on four bowls or plates; spoon meatmixture atop.
BETTER HOMES AND GARDENS .
