Tangy Steak Salad
|Olive oil/Vegetable oil||1 Tablespoon|
|Beef boneless top sirloin steak||1 Pound, thinly sliced|
|Dijon mustard||3 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Iceberg lettuce||4 Cup (64 tbs) (Bite Sized)|
|Celery stalks||1 Cup (16 tbs), sliced|
|Green onions||4 , sliced|
|Red bell pepper||1 Small, sliced|
1. Heat oil in 10-inch skillet over high heat.
2. Cook beef in oil about 2 minutes, stirring constantly, until brown; drain. Stir in mustard and parsley; keep warm,
3. Toss lettuce, celery, green onions and bell pepper. Divide among 4 dinner plates. Top with beef mixture.