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