Warm Beef and Herb Salad Salads

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Servings
   Serves 4

Prep Time
   15 minutes

Cook Time
   7 minutes

Cooking Methods
   Pan Frying or Sauté
   Pan Broiling
   Stir Fry

Beef Type
   Flank

Ingredients

• 1 lb. beef flank steak
• 1/2 cup red wine vinegar
• 2 cloves garlic, crushed
• 2 tsp. dried basil leaves
• 1 tsp. sugar
• 1/2 tsp. salt
• 6 cups torn mixed salad greens
• 1 Tbsp. olive oil
• 1 medium onion, cut into thin wedges
• 1 medium red bell pepper, cut into strips

Instructions

Cut beef lengthwise into 3 strips; slice across the grain into 1/8-inch thick strips. Combine vinegar, garlic, basil, sugar and salt; reserve.

Place salad greens in serving bowl.

Heat oil in large nonstick skillet over medium-high heat. Stir-fry beef strips, half at a time, 1 - 2 minutes. Remove with slotted spoon; keep warm.

Add onion and bell pepper to same skillet; stir-fry 2-3 minutes or until crisp-tender. Return beef to skillet with reserved dressing; heat through. Spoon beef mixture and hot dressing over salad greens. Toss and serve immediately. Season with pepper, if desired.

Suggestions

Recipe may be prepared using beef top sirloin or top round steak instead.

Tips from Our Cook

Substitute baby spinach for the mixed salad greens. Add spinach to skillet when adding cooked beef and dressing; toss. Serve immediately.