Beef Stir-Fry Salad Main Dish Recipe

Beef Stir-Fry Salad Main Dish Recipe photo by Taste of Home

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Stir-frying is one of my favorite cooking techniques. I love how the vegetable still have a crunch and how tender the meat is.—Helen Meadows, Huson, Montana

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Beef Stir-Fry Salad Main Dish Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

4 romaine lettuce leaves, washed and crisped
1 beef flank steak (1 to 1-1/4 pounds) or tender beef steak of your choice
1 tablespoon vegetable oil
1 teaspoon dried basil
1/2 teaspoon minced garlic
1/2 teaspoon pepper
3 medium tomatoes, cut in small wedges
1/4 cup chopped green pepper
6 green onions, thinly sliced
1/2 cup sour cream or plain yogurt
1/4 cup minced fresh parsley
1 medium ripe California Avocado, peeled and sliced

Directions

Arrange a lettuce leaf on each dinner plate. Cut steak in half lengthwise, then cut across the grain into 1/8-in. slices.
In a heavy skillet, heat oil over medium-high heat. Add beef, basil, garlic and pepper. Stir-fry just until meat loses pink color, about 2 minutes. Remove from the heat. Add the tomatoes, green pepper and green onions; toss lightly.
Transfer beef and vegetables to dinner plates; top with sour cream and parsley. Garnish with avocado. Yield: 4 servings.

Nutritional Facts 1 serving (1-1/2 cups) equals 373 calories, 25 g fat (9 g saturated fat), 74 mg cholesterol, 104 mg sodium, 12 g carbohydrate, 4 g fiber, 26 g protein.

Originally published as Beef Stir-Fry Salad Main Dish in Country Woman July/August 1990, p37

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.