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Asian Beef Salad Print Email


Marinade and Dressing Base:
4 green onions, chopped
3 garlic cloves, pushed through a press
1/4 cup soy sauce
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
1 packet sugar substitute
1/2 teaspoon curry powder
1/4 teaspoon dried ginger

Salad Ingredients:
1 1/2 pounds beef sirloin steak, cut against the grain into 1/8" strips
2 tablespoons canola oil
6 cups mixed salad greens
1 red bell pepper, thinly sliced
1 can (8 ounces) sliced water chestnuts, drained

Mix green onions, garlic, soy sauce, rice wine vinegar, sesame oil and sugar substitute in a small bowl. Pour half into a re-sealable plastic bag; add steak. To remaining soy sauce mixture, add curry powder and ginger.

Heat canola oil in a large skillet over high heat until very hot. Drain beef and discard marinade; quickly stir-fry 2 to 3 minutes in hot oil for medium doneness. Transfer to a large mixing bowl.

Add salad greens, bell pepper, water chestnuts and soy dressing. Toss to coat. - Texas Beef Council

Servings: 4
Carbohydrates: 10.5 grams
Net Carbs: 6 grams
Fiber: 4.5 grams
Protein: 41.5 grams
Fat: 18.5 grams
Calories: 380
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