Beef With Leafy Greens
|Romaine lettuce||3⁄4 Pound|
|Beef boneless steak||1⁄2 Pound (Tender ;Sirloin, Rib Eye Or Top Loin)|
|Stir fry sauce||4 Tablespoon (Divided)|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||2 Tablespoon (Divided)|
|Onion||1 Medium, chunked|
|Minced fresh ginger||1 Teaspoon|
|Cherry tomatoes/1 medium tomato, chunked||8 , halved|
|Chopped unsalted peanuts||2 Tablespoon|
Separate and rinse lettuce; pat dry.
Cut leaves crosswise into 1-inch strips; set aside.
Cut beef across grain into thin slices.
Combine 1 tablespoon stir-fry sauce and garlic in small bowl; stir in beef to coat.
Heat 1 tablespoon oil in hot wok or large skillet over high heat.
Add beef and stir-fry 1 minute; remove.
Heat remaining 1 tablespoon oil in same pan.
Add onion and ginger; stir-fry 2 minutes.
Add lettuce; stir-fry 2 minutes longer.
Add beef, tomatoes and remaining 3 tablespoons stir-fry sauce; cook and stir until vegetables are coated with sauce and tomatoes are just heated through.