Tasty Taiwan-Ease Beef Salad

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  • Ready In

    30 m
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.”

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Adjust Servings

Original recipe yields 4 servings



  1. In small bowl, combine dressing ingredients; whisk until blended.
  2. 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.
  3. Meanwhile in large bowl, combine mixed greens, carrots and peanuts; toss. Arrange on platter.
  4. 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.

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