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Zesty Beef Salad
Serves 6

1 pound sirloin steak, fat trimmed
2 tablespoons sherry
1 tablespoon tamari soy sauce
2 teaspoons maple syrup
6 cups mixed field greens
2 medium tomatoes, cut into chunks
1 cup shredded carrots
1/2 cup thinly sliced green onions (white and green parts)
2 tablespoons sesame seeds

1/4 cup rice vinegar
2 tablespoons tamari soy sauce
1 teaspoon minced fresh ginger
1 teaspoon toasted sesame oil
1/8 teaspoon ground red pepper
1 clove garlic, minced

1. Cut steak into strips about 2 inches long (with grain) and 1/8 inch thick (against grain). In a bowl or heavy plastic bag, mix together sherry, tamari, and maple syrup. Add beef and toss to coat. Cover and refrigerate 30 minutes.
2. Combine all dressing ingredients in a tightly covered container; shake until well blended and set aside.
3. Heat a 10-inch nonstick skillet over medium-high heat until drops of water skitter when sprinkled on its surface. Add half of the beef; stir-fry until no longer pink, about 3 minutes. Remove beef and drain skillet. Repeat with remaining beef.
4. Combine greens, tomatoes, carrots, and green onions in a large salad bowl. Pour dressing over salad and toss until well coated. Divide salad mixture among six serving plates and top with beef strips. Sprinkle with sesame seeds.

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