Recipe by: Cattlemen's Beef Board and National Cattlemen's Be
Fresh ginger, shredded carrots, and roasted peanuts give an Asian flair to this salad of mixed greens and slices of beef sirloin steak. A winner in the 1997 National Beef Cook-Off, this recipe created by Jeanette Atwood can be prepared in 30 minutes.
In small bowl, combine dressing ingredients; whisk until blended.
Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips. In medium bowl, combine beef and 2 tablespoons dressing mixture; toss to coat. Let stand 10 minutes.
Meanwhile in large bowl, combine mixed greens, carrots and peanuts; toss. Arrange on platter.
In wok or large nonstick skillet, heat 2 tablespoons dressing mixture over medium-high heat until hot. Add beef, 1/2 at a time, and stir-fry 2 to 3 minutes or until outside surface is no longer pink. Arrange beef on salad; drizzle remaining dressing mixture over salad.