This light and loaded beef salad even satisfies my meat-loving husband. —Marla Clark, Albuquerque, New Mexico
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.
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