Hearty Stir-Fry Salad Recipe

Ingredients

• 3/4 cup sherry or chicken broth
• 1/3 cup soy sauce
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1-1/2 teaspoons ground ginger
• 1-1/2 teaspoons chili powder
• 1/2 teaspoon pepper
• 1 pound boneless beef top round steak, cut into 2-inch strips
• 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 4 teaspoons vegetable oil, divided
• 3 medium carrots, julienned
• 1 cup fresh broccoli florets
• 1 medium green pepper, julienned
• 1 medium onion, thinly sliced
• 1 cup sliced fresh mushrooms
• 1/2 cup minced fresh cilantro
• 12 cups torn mixed salad greens
• 3 medium navel oranges, peeled and cut into 1/2-inch pieces

Directions

• In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade.
• Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade.
• Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables. Yield: 6-8 servings.

Hearty Stir-Fry Salad published in Country Woman March/April 2005, p41