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Hearty Stir-Fry Salad

 Hearty Stir-Fry Salad
"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!"
6-8 ServingsPrep: 30 min. + marinating Cook: 20 min.


  • 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


  • 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

2 of 2

Hearty Stir-Fry Salad (continued)

Directions (continued)

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