Show Subscription Form




Hearty Stir-Fry Salad Recipe
Hearty Stir-Fry Salad Recipe photo by Taste of Home

Hearty Stir-Fry Salad Recipe

Publisher Photo
"I tossed together this tasty salad for some business friends a few years ago," explains Michelle Smith from Running Springs, California. "The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!"
TOTAL TIME: Prep: 30 min. + marinating Cook: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. + marinating Cook: 20 min.
MAKES: 6-8 servings

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

  1. 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.
  2. 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.
  3. Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables. Yield: 6-8 servings.
Originally published as Hearty Stir-Fry Salad in Country Woman March/April 2005, p41

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Hearty Stir-Fry Salad

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT