H-E-B Cooking Connections
12ouncesbeef for stir fry,
1(10 ounce) bagEuropean salad blend,
2cupsMatchstick carrots (carrots cut into very thin strips or julienned),
1/2cupthinly sliced red onion,
1/3cupcoarsley chopped cilantro leaves,
1cuprice or chow mein noodles,
*McCormick Salt and Ground Black Pepper, to taste,
2tablespoonssake or dry sherry,
1/4cupKame Rice Vinegar,
1tablespoonKame Sesame Oil,
1tablespoonHuy Fung Chili Garlic Sauce,
1Combine marinade ingredients in a 1-gallon sealable plastic bag. Add beef; toss to coat and set aside to marinate 10 to 15 minutes.
2Meanwhile, whisk together ingredients for salad dressing in a small bowl and set aside. Place 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.
3Heat 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 continuously, until no longer pink. Do not overcook.
4Lay beef strips over salad; top with noodles and toss gently. Serve immediately.
Calories: 349, Total Fat: 15g, Cholesterol: 77mg, Sodium: 570mg, Carbohydrates: 24g, Dietary Fiber: 4g, Protein: 35g