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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I tossed together this tasty salad for some business friends a few years ago, explains Michelle Smith from Running Springs, California. The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook! Ingredients:
3/4 cup sherry or chicken broth |
1/3 cup soy sauce |
1 small onion, sliced |
2 garlic cloves, minced |
1-1/2 teaspoons ground ginger |
1-1/2 teaspoons chili powder |
1/2 teaspoon pepper |
1 pound boneless beef top round steak, cut into 2-inch strips |
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes |
4 teaspoons vegetable oil, divided |
3 medium carrots, julienned |
1 cup fresh broccoli florets |
1 medium green pepper, julienned |
1 medium onion, thinly sliced |
1 cup sliced fresh mushrooms |
1/2 cup minced fresh cilantro |
12 cups torn mixed salad greens |
3 medium navel oranges, peeled and cut into 1/2-inch pieces |
Directions:
1. In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade.
3. Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables. Yield: 6-8 servings.
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