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Beef Stir-Fry Salad Main Dish

 Beef Stir-Fry Salad Main Dish
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
4 ServingsPrep/Total Time: 25 min.


  • 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 avocado, peeled and sliced


  • 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.

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Beef Stir-Fry Salad Main Dish (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.