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Hearty Stir-Fry Salad Recipe

Hearty Stir-Fry Salad Recipe

"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. YIELD: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.

Wine Pairings

Light-Bodied White Wine

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