Recipe: Warm Beef and Herb Salad

WARM BEEF AND HERB SALAD

1 lb beef flank steak*
1/2 cup red wine vinegar
2 cloves garlic, crushed
2 tsp dried basil leaves
1 tsp sugar
1/2 tsp salt
6 cups torn mixed salad greens
1 tbsp olive oil
1 medium onion, cut into thin wedges
1 medium red bell pepper, cut into strips

Cut beef steak lengthwise into 3 strips; slice across the grain into 1/8 inch thick strips; set aside.

Combine vinegar, garlic, basil, sugar and salt; reserve.

Place salad greens in serving bowl; set aside.

Heat oil in large nonstick skillet over medium-high heat. Stir-fry beef strips (1/2 at a time) 1-2 minutes. Remove with slotted spoon; keep warm.

Add onion and bell pepper to same skillet; stir-fry 2-3 minutes or until crisp-tender. Return beef to skillet with reserved dressing; heat through.

Spoon beef mixture and hot dressing over salad greens. Toss and serve immediately. Season with pepper if desired.

*Recipe may be prepared using beef top sirloin or top round steak cut 1 inch thick.

Servings: 4
Source: Beef Industry Council