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Warm Beef and Herb Salad

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

Cut beef steak 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 (1/2 at a time) 1
to 2 minutes. Remove with slotted spoon; keep warm. Add onion and
bell pepper to same skillet; stir-fry 2 to 3 minutes or until crisp-tender.
Return beef to skillet with reserved dressing; heat thoroughly. spoon beef
mixture and hot dressing over salad greens. Toss and serve immediately.



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