Spicy Beef Salad

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.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 190
Fat 6g
Saturated Fat 1 1/2g
Sodium 490mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 190
Calories from Fat: 60),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 55mg; 55%;
Sodium: 490mg; 490%;
Total Carbohydrate: 8g; 8%
(Dietary Fiber 2g 2% Sugars 5g 5% ),
Protein: 25g; 25%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 15%;
Calcium: 2%;
Iron: 15%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 15 min
Total Time 1 hr 55 min
Servings 6

Ingredients

Salad

1: lb beef flank steak or boneless beef sirloin steak

2: tablespoons dry sherry or apple juice

1: tablespoon olive or vegetable oil

1: tablespoon soy sauce

2: teaspoons sugar

8: medium green onions, thinly sliced (1/2 cup)

2: medium tomatoes, cut into bite-size pieces

4: cups sliced fresh mushrooms (about 10 oz)

1: small head lettuce, shredded (6 cups)

Spicy Ginger Dressing

1/4: cup rice vinegar or white wine vinegar

2: tablespoons soy sauce

1: teaspoon finely chopped gingerroot

1: teaspoon sesame oil

1/8: teaspoon ground red pepper (cayenne)

1: clove garlic, finely chopped

Directions

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.

Did You Know?

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Expert Tips

Mushrooms grow in the dirt and often contain selenium from the surrounding soil. Selenium helps in metabolism of vitamin E, an antioxidant.

For 6 grams of fat and 160 calories per serving, omit the olive oil and use a nonstick skillet.

For a flavor change, try pork tenderloin instead of the flank steak

Reviews

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1 - 3 of 3 Reviews View All

Posted 2/20/2013 7:55:00 AM REPORT ABUSE Mytest said:

Rating:

i liked the recipe

Posted 7/27/2010 9:34:12 AM REPORT ABUSE joygiver55 said:

Rating:

I prepared this recipe for a wedding reception. It was a big hit. People have asked me for the recipe over and over.

Posted 3/5/2009 9:20:58 AM REPORT ABUSE queen_merla said:

Rating:

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"

1 - 3 of 3 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 07/23/2012. NOTE: We do not include optional ingredients in our calculations.