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Asian Steak Stir-Fry Salad

Asian Steak Stir-Fry Salad

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Steve Wortham

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 620 kcal
  • 31%
  • Fat:
  • 52.5 g
  • 81%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1337 mg
  • 53%

Based on a 2,000 calorie diet


  1. 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.
  2. 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.
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Mo Diddley

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


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.


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.