Ingredients: |
Ingredients: 1 Pound Beef Flank Steak or Boneless Sirloin Steak
2 T. Sherry
1 T. Soy Sauce
2 teaspoons Sugar
1/2 C. thinly sliced Green Onions (with tops)
2 Medium tomatoes, cut into chunks
4 C. sliced mushrooms (about 10 ounces)
6 C. shredded lettuce (about 1 small head)
or radicchio (about 2 small heads)
Spicy Dressing (recipe below)
Dressing:
1/4 C. rice wine or white wine vinegar
2 T. Soy Sauce
1 teaspoon finely chopped ginger root
1 teaspoon sesame oil
1/8 teaspoon ground red pepper
1 Clove garlic, finely chopped
Shake dressing ingredients in a tightly covered container
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Directions: |
Directions:Trim fat from beef steal; cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. (For ease in cutting, partially freeze beef, about 1 1/2 hours.) Toss beef, sherry, soy sauce and sugar in glass or plastic bowl or in heavy plastic bag Cover and refrigerate 30 minutes.
Heat 10-inch nonstick skillet over medium-high heat until 1 or 2 drops of water bubble and skitter when sprinkled on surface. Ass half of the beef; stir-fry until beef is no longer pink, about 3 minutes. remove beef from skillet; drain. Repeat with remaining beef; toss beef with green onions in large bowl. Layer tomatoes, mushrooms and lettuce over beef. Cover and refrigerate at least 1 hour but no longer than 10 hours . Pour Spicy Dressing over salad; toss until well coated. |
This recipe for Spicy Beef Salad is from