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Chili Beef Salad

Ingredients
  Boneless beef top round steak/Boneless pork 1 Pound
  Vinegar 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cooking oil 1 Tablespoon
  Sweet pepper 1 , cut into 3/4 inch squares (Green Or Red)
  Onion 1 Small, sliced and separated into rings
  Chili powder 2 Teaspoon
  Torn leaf lettuce/Romaine 8 Cup (128 tbs)
  Sliced mushrooms 1 Cup (16 tbs)
Directions

Partially freeze beef or pork.
Thinly slice, across the grain, into bite-size pieces.
Stack slices; cut into thin strips.
For dressing, in a small mixing bowl stir together the vinegar, cooking oil, salt, and pepper.
Set aside.
Preheat a wok or large skillet over high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry green pepper in hot oil for 1 minute.
Add onion rings and chili powder to wok and stir-fry for 2 minutes more.
Remove from wok.
Add half of the beef to the wok.
Stir-fry for 2 to 3 minutes or till done.
Remove from wok.
Stir-fry the remaining meat for 2 to 3 minutes.
Return all meat and the vegetables to wok.
Add dressing to wok.
Heat through.
Remove wok from heat.
Add torn greens and sliced mushrooms to wok.
Toss for 1 minute or till lettuce wilts slightly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Stir Fried
Dish: 
Salad
Ingredient: 
Beef
Interest: 
Quick
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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