Holiday Steak Dinner in a Salad Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beef Dishes · Cooking Club · Main Dishes · Vegetable Dishes

Holiday Steak Dinner in a Salad

From Dorothy McNett's recipes at A perfect meal when time is an issue! Arrange and serve. It also is a good "nibbling" food when making and decorating cookies and candies for the blends nicely with your little sweet tastings and makes you feel like you are eating something nutritious while fixing all of those sweet treats!

1 tablespoon Worcestershire sauce
zest of the lime or lemon
3 tablespoons lime or lemon juice
1/4 teaspoon cayenne, as desired
1 tablespoon raw sugar
1 tablespoon soy sauce
1 tablespoon ginger root, slivered
2 - 4 garlic cloves, finely minced
about 1 # flank steak, cut diagonally against the grain into 1/4 inch slices
2 tablespoons extra virgin olive oil
3 cups bean sprouts, rinsed and drained well (or sliced brussel sprouts)
1/2 small red onion, thinly sliced
1/2 cup chopped fresh cilantro, or parsley or fresh mint leaves
salted peanuts, if desired
fresh romaine lettuce or other greens

In a bowl, whisk together the Worcestershire sauce, lime juice and zest, cayenne, sugar, soy sauce, ginger and garlic. Add the beef slices and toss to coat well. Let stand 15 minutes. In a large sauté pan, heat half of the oil until it is hot but not smoking, and stir-fry the beef for about 2-3 minutes. Transfer to a bowl. In the same skillet, heat the remaining oil and stir-fry the bean sprouts or brussel sprouts and onion for about 1 minute. Add to the meat, toss in the cilantro and peanuts. Arrange the greens on individual serving plates, pile on the meat mixture and serve.

Recipe created 1996-08-10.

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