Beef Stir Fry Salad Main Dish Food

HEARTY STIR-FRY SALAD

Steps:

• 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. , 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., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.

STIR FRIED BEEF SALAD IN TORTILLA CUPS

Steps:

• PREHEAT oven to 400°F Place 4 (4-oz.) custard cups, upside-down in shallow baking pan. Soften tortillas according to pkg. directions. Drape 1 tortilla over each cup. Spray each with vegetable cooking spray. Bake 10 minute or until edges are golden. Let cool.
• SLICE beef into very thin strips. Toss beef with garlic powder.
• HEAT oil in skillet. Add beef and stir-fry until browned and juices evaporate. Remove beef.
• ADD picante sauce, dressing, onions and tomatoes. Heat to a boil. Return beef to skillet and heat through.
• ARRANGE 1 cup salad greens in each tortilla cup. Spoon beef mixture over salad greens.

ASIAN STEAK STIR-FRY SALAD

Steps:

• Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
• Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.

BEEF STIR-FRY WITH AVOCADO SALAD

Steps:

• In a bowl, combine beef, 2 Tbs lime juice and 1 Tbs chili powder; set aside.
• Heat oil in a large skillet. Add onion, bell pepper and poblano pepper and saute 5 minutes, stirring occasionally.
• Add beef and marinade to vegetables and cook 3 to 4 minutes. Season with salt and black pepper.
• In another bowl, combine beans, avocado, cheese, 1/4 cup cilantro and remaining lime juice and chili powder.
• Garnish beef and vegetables with remaining cilantro. Serve with avocado salad and warmed tortillas, if desired.