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Spicy Mongolian Beef Salad

This light and loaded beef salad even satisfies my meat-loving husband. —Marla Clark, Albuquerque, New Mexico
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons minced fresh gingerroot
  • 1 small garlic clove, minced
  • 1 teaspoon sugar
  • BEEF:
  • 1 tablespoon reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 2 teaspoons sugar
  • 1 to 2 teaspoons crushed red pepper flakes
  • 1 teaspoon sesame oil
  • 1 beef top sirloin steak (1 pound), cut into 1/4-inch strips
  • 1 tablespoon olive oil
  • SALAD:
  • 8 cups torn mixed salad greens
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced cucumber
  • 4 radishes, thinly sliced

Directions

  • For dressing, whisk together first 7 ingredients.
  • Mix first 5 beef ingredients; toss with beef strips. In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat; stir-fry beef mixture until browned, 2-3 minutes. Remove from pan.
  • Combine salad ingredients; divide among 4 plates. Top with beef. Drizzle with dressing.
Nutrition Facts
1 serving: 396 calories, 26g fat (5g saturated fat), 46mg cholesterol, 550mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 27g protein.

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Reviews

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Average Rating:
  • chickluvs2cook
    Dec 31, 2018

    Delish! This was so yummy with the perfect kick. I replaced the sugar with stevia to make it the perfect low-carb dinner.