See Also: Beef Dishes · Cooking Club · Main Dishes · Vegetable Dishes
Steak Dinner in a Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. 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 holidays...it 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
3 tablespoons fresh lime or lemon juice
1/4 teaspoon cayenne, as desired
1 tablespoon sugar
1 tablespoon soy sauce
1 knob 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
1/2 small red onion, thinly sliced
1/2 cup chopped fresh cilantro or fresh mint leaves
salted peanuts, if desired
fresh lettuce or other greens
In a bowl, whisk together the Worcestershire sauce, lime juice, 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 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.
