Asian Beef Salad
- 1 1/2 pounds extra lean beef sirloin cut into strips
- 3 tablespoons dry sherry or use red grape juice with a splash of cider vinegar
- 3 tablespoons low sodium soy sauce
- 1 tablespoon grated fresh ginger
- 2 cloves garlic pressed, or more
- 2 teaspoons sesame oil may be found in ethnic section of grocery store
- 2 tablespoons cornstarch
- Non-aerosol cooking spray
- 1 1/2 cups sliced mushrooms
- 2 1/4 cups snow peas
- 1 1/2 cups sliced Zucchini
- 1 1/2 cups red bell pepper strips
- 6 cups spinach leaves
- Place beef strips in a large bowl. In a small bowl, combine sherry (or juice/vinegar), soy sauce, gingerroot, garlic, sesame oil and cornstarch; blend well and pour over sirloin strips; stir to coat.
- Heat a large skillet or wok over medium-high heat and coat with cooking spray. Add mushrooms, snow peas, zucchini and bell pepper; stir-fry until snow peas are bright green, mushrooms have wilted, and remaining veggies are tender-crisp. Remove from skillet and set aside.
- Drain marinade from beef and reserve. Coat skillet or wok with cooking spray again as needed; stir-fry beef (half at a time) for 1 to 2 minutes. Return vegetables, beef and marinade to skillet; cook and stir until sauce thickens. Divide spinach evenly on each dinner plate; serve beef mixture on top.
SERVING SUGGESTION: Serve your favorite frozen (cooked) egg rolls on the side, if you like. VEGETARIAN: Use vegetarian steak strips such as Morningstar Meal Starters. KOSHER: Make sure beef is certified kosher. GLUTEN FREE: Make sure roasted red peppers, vinegar, and egg noodles are gluten free. NUTRITION: Per serving: 242 Calories; 3g Fat; 9g Protein; 7g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 241mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat. Points: 5
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