Simple Asian Beef Salad
- Stack steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine 2 tablespoons dressing, garlic and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
- Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
- Using slotted spoon, add beef to salad greens. Add remaining 6 tablespoons dressing; toss to coat. Sprinkle with peanuts.
Nutrition information per serving: 280 Calories; 14 g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat); 75 mg Cholesterol; 347 mg Sodium; 12 g Total Carbohydrate; 2.8 g Dietary Fiber; 27 g Protein; 3.5 mg Iron; 5.3 mg Niacin; 0.4 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.6 mg Zinc; 27 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.