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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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.

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