recipes - recipes dessert, recipes salads, recipes vegetable, recipes cooking, recipes drinking, recipes pasta, recipes soup, recipes fish, recipes cheesecakerecipes - recipes dessert, recipes salads, recipes vegetable, recipes cooking, recipes drinking, recipes pasta, recipes soup, recipes fish, recipes cheesecakeOriental Beef Salad

Download - Oriental Beef SaladDownload - (4 KB)

  • Oriental Beef Salad1-pound boneless beef sirloin or top round steak, cut 3/4 inch thick
  • 1/4 cup each dry sherry and reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 3 tablespoons vegetable oil, divided
  • 8 ounces mushrooms, sliced
  • 1 package (6 ounces) frozen pea pods, defrosted
  • 4 cups thinly sliced lettuce
  • Crisp chow mein noodles and red bellpepper slices, optional
  1. Cut beef steak into 1/8-inch thick strips. Combine sherry, soy sauce and cornstarch; pour over strips, stiring to coat.
  2. Heat 2 tablespoons oil in large nonstick skillet over medium high heat.
  3. Add mushrooms and pea pods; reserve.
  4. Drain marinade from beef and reserve. Add remaining oil to skillet.
  5. Stir-fry beef strups (1/2 at a time), 1 to 2 minutes. Return vegetables, beef and marinade to skillet; cook and stir until sauce thickens.
  6. Serve beef mixture over lettuce. Garnish if desired.

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