Beef Stir-Fry Salad Main Dish |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Stir-frying is one of my favorite cooking techniques. I love how the vegetable still have a crunch and how tender the meat is.—Helen Meadows, Huson, Montana Ingredients:
4 romaine lettuce leaves, washed and crisped |
1 beef flank steak (1 to 1-1/4 pounds) or tender beef steak of your choice |
1 tablespoon vegetable oil |
1 teaspoon dried basil |
1/2 teaspoon minced garlic |
1/2 teaspoon pepper |
3 medium tomatoes, cut in small wedges |
1/4 cup chopped green pepper |
6 green onions, thinly sliced |
1/2 cup sour cream or plain yogurt |
1/4 cup minced fresh parsley |
1 medium ripe avocado, peeled and sliced |
Directions:
1. Arrange a lettuce leaf on each dinner plate. Cut steak in half lengthwise, then cut across the grain into 1/8-in. slices.
2. In a heavy skillet, heat oil over medium-high heat. Add beef, basil, garlic and pepper. Stir-fry just until meat loses pink color, about 2 minutes. Remove from the heat. Add the tomatoes, green pepper and green onions; toss lightly.
3. Transfer beef and vegetables to dinner plates; top with sour cream and parsley. Garnish with avocado. Yield: 4 servings.
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