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Spicy Beef Salad
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Prep Time:
15 minutes
Total Time:
1 hour 55 minutes
Create a flavorful make-ahead salad by stacking marinated flank steak, green onions, tomatoes, mushrooms, and lettuce. Drizzle with spicy ginger dressing.
Ingredients:
  • 1 lb beef flank steak or boneless beef sirloin steak
  • 2 tablespoons dry sherry or apple juice
  • 2 tablespoons olive or vegetable oil
  • 1 tablespoon soy sauce
  • 8 medium green onions, thinly sliced (1/2 cup)
  • 2 medium tomatoes, cut into bite-size pieces
  • 4 cups sliced fresh mushrooms (10 oz)
  • 1 small head lettuce, shredded (6 cups)
  • 1/4 cup rice wine vinegar or white wine vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon finely chopped gingerroot
  • 1 teaspoon sesame oil
  • 1 clove garlic, finely chopped
Instructions:
  • Trim the fat off the beef. Slice the beef into 2-inch strips with the grain; then slice the strips into 1/8-inch slices against the grain for tenderness. (For easier slicing, partially freeze beef for 30 to 60 minutes.) Combine sherry, olive oil, 1 tablespoon soy sauce, and sugar in a glass or plastic bowl. Add the beef and toss to coat. Cover and refrigerate for 30 minutes.
  • Heat a 10-inch skillet over medium-high heat until a few drops of water bubble and dance when sprinkled on the surface. Add half of the beef and stir-fry for about 3 minutes until it's no longer pink. Remove beef from the skillet and drain. Repeat the process with the remaining beef.
  • Combine beef and onions in a large bowl. Arrange tomatoes, mushrooms, and lettuce on top of the beef. Chill covered in the refrigerator for at least 1 hour, but no more than 10 hours.
  • Blend all dressing ingredients vigorously in a tightly covered container until fully combined. Drizzle the dressing over the salad and mix thoroughly until evenly coated.

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