1/2 cup reduced fat Italian salad dressing2 tablespoons soy sauce 1 teaspoon grated fresh ginger 1/4 teaspoon crushed red pepper 1 1/4 pounds beef top sirloin, cut 1 inch thick 1 package (10 ounce) European mixed salad greens 1 1/2 cups shredded carrots 1/3 cup dry-roasted peanuts, chopped
In a small bowl, combine Italian dressing, soy sauce, ginger and red pepper. Set aside. Trim fat from beef. Cut lengthwise in half, then crosswise into 1/4 inch thick strips. In medium bowl, combine beef and 2 tablespoons of dressing mixture. Toss to coat. Let stand 10 minutes. In large bowl, combine greens, carrots and peanuts. Toss well. Arrange on platter. In wok or large non stick skillet heat 2 tablespoons dressing mixture over medium high heat until hot. Add beef, half at a time. Stir fry 2 to 3 minutes or until pink is barely gone. Arrange beef on salad. Drizzle with remaining dressing.
OSU Cooking School
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