12 ounces beef for stir fry

1 (10 ounce) bag European salad blend

2 cups Matchstick carrots (carrots cut into very thin strips or julien
ned)

1/2 cup thinly sliced red onion

1/3 cup coarsley chopped cilantro leaves

1 cup rice or chow mein noodles

* McCormick Salt and Ground Black Pepper, to taste

2 tablespoons oyster sauce

2 tablespoons fish sauce

2 tablespoons sake or dry sherry

1 tablespoon minced garlic

1/4 cup Kame Rice Vinegar

1 tablespoon olive oil

1 tablespoon Kame Sesame Oil

1 tablespoon Huy Fung Chili Garlic Sauce

Directions

Combine marinade ingredients in a 1-gallon sealable plastic bag. Add b
eef; toss to coat and set aside to marinate 10 to 15 minutes.
Meanwhile, whisk together ingredients for salad dressing in a small bo
wl and set aside. Place salad greens and carrots in a large shallow bo
wl or on a platter. Slice onion into 1/4-inch wide by 2-inch long stri

ps. Coarsely chop cilantro leaves. Place onion and cilantro over green
s; drizzle with dressing and toss to coat.
Heat a large heavy skillet or wok over High heat 3 minutes. Remove mea
t from marinade with slotted spoon; discard marinade. Stir fry 1 to 2
minutes, scooping and turning continuously, until no longer pink. Do n
ot overcook.
Lay beef strips over salad; top with noodles and toss gently. Serve im
mediately.

Nutritional Information

Calories: 349, Total Fat: 15g, Cholesterol: 77mg, Sodium: 570mg, Carbo
hydrates: 24g, Dietary Fiber: 4g, Protein: 35g

Source

H-E-B Cooking Connections