Pasadena Star News/August 11, 2004

Taiwan-Ease Beef Salad
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
DRESSING: 1/2 cup prepared Italian dressing 2 tablespoons soy sauce 1 teaspoon grated fresh ginger
1/4 teaspoon crushed red pepper SALAD: 1-1/4 pounds boneless beef top sirloin steak, cut 1-inch thick 1 (10-ounce) package triple-rinsed European or Italian-style mixed greens (about 8 cups)
1-1/2 cups packaged shredded carrots 1/2 cup chopped unsalted dry-roasted peanuts



1 To make dressing, in a small bowl, combine all dressing ingredients.
2 To make salad, cut steak lengthwise in half, then crosswise into 1/4-inch-thick strips. In a medium bowl, combine beef and 2 tablespoons dressing mixture; toss to coat. Let strand 10 minutes.
3 Meanwhile in a large bowl, combine mixed greens, carrots and peanuts; toss gently. Set aside.
4 In a large nonstick skillet, heat 2 tablespoons dressing over medium-high heat until hot. Stir-fry beef in 2 batches, 2 to 3 minutes each, or until outside surface is no longer pink. Arrange beef on salad. Drizzle with remaining (unused) dressing.

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