1 to 2 minutes
12 ounces beef for stir fry
1 (10 ounce) bag European salad blend
2 cups Matchstick carrots (carrots cut into very thin strips or julienned)
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
Combine marinade ingredients in a 1-gallon sealable plastic bag. Add beef; toss to coat an
d set aside to marinate 10 to 15 minutes.
Meanwhile, whisk together ingredients for salad dressing in a small bowl and set aside. Pl
ace salad greens and carrots in a large shallow bowl or on a platter. Slice onion into 1/4
-inch wide by 2-inch long strips. Coarsely chop cilantro leaves. Place onion and cilantro
over greens; drizzle with dressing and toss to coat.
Heat a large heavy skillet or wok over High heat 3 minutes. Remove meat from marinade with
slotted spoon; discard marinade. Stir fry 1 to 2 minutes, scooping and turning continuous
ly, until no longer pink. Do not overcook.
Lay beef strips over salad; top with noodles and toss gently. Serve immediately.
Calories: 349, Total Fat: 15g, Cholesterol: 77mg, Sodium: 570mg, Carbohydrates: 24g, Diet
ary Fiber: 4g, Protein: 35g