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Asian Beef Salad

H-E-B Cooking Connections

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4 reviews

Family-friendly

Quick and easy

Prep Time:

15 minutes

Cook Time:

1 to 2 minutes

Makes:

4 servings

Ingredients

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

Instructions

Combine marinade ingredients in a 1-gallon sealable plastic bag. Add beef; toss to coat and set aside to marinate 10 to 15 minutes.

Meanwhile, 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.

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 continuously, until no longer pink. Do not overcook.