Asian Steak Stir-Fry Salad

4 Reviews

Prep: 20 min
Cook: 10 min
Ready In: 12 hr 30 min

“An easy steak stir-fry sitting on baby spinach and smothered in Balsamic vinaigrette makes for an extremely flavorful salad.” - by Steve Wortham

Directions

Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.

Nutrition

Amount Per Serving (2 total)

Calories
620 cal
31%

Fat
52.5 g
81%

Carbs
9.3 g
3%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

Mo Diddley

Oct. 13, 2009

"Outstanding! Full of flavor. The only thing I changed is I used a red bell pepper instead of a green. Loved it! ..." See more"

brown_eyed_girl

Mar. 17, 2011

"Had a bag of spinach and this was a great way to use it. I added water chestnuts, canned mushrooms, and celery and a tablespoon of oyster sauce. It was something that even the kids enjoyed...." See more"

CathyCooks

Jan. 21, 2012

"Very Yummy. My skirt steak was a bit tough, but probably because I only marinated about 3 hours. Supper easy, but probably took 20-30 min to cook in a smallish skillet...." See more"

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