Recipe - Stir-Fry Beef Salad

NORMA_WRENN@MSN.COM
1 pound Boneless round steak; trim
2 Garlic cloves; minced
3 tablespoon Fresh ginger; mince, devide
2 tablespoon Reducedsodium soy sauce
divided
3 lg Garlic cloves; minced
3 tablespoon White vinegar
2 tablespoon Creamy peanut butter
1 tablespoon Molasses
One half teaspoon Canola oil
One half cup Fresh cilantro leaves
8 cup Mixed salad greens
1 Red bell pepper; in strips
One half cup Fresh bean sprouts
4 Cherry tomatoes; quartered

Combine 2 cloves of garlic, 1 tablespoon ginger, and 1 T soy sauce in a
ziplock bag; add meat. Seal and chill at least an hour turning
occasionally.

Combine remaining ginger soy sauce and garlic, and next 4 ingredients in a
blender or processor. Process until smooth. Remove meat from marinade and
discard marinade. Heat oil in a large nonstick skillet or wok over
mediumhigh heat. Stirfry 1 to 2 minutesuntil browned.

Combine cilantro and greens; divide onto serving plates. Top with steak,
bell pepper strips, sprouts, and tomatoes; drizzle with ginger mixture.

Per Serving: calories 267 36% fat fat 10.8g 1.9g sat chol 65mg sodium 361mg
carbo 12.5 fiber 1.5b protein 30.8

Adapted for MM from Southern Living 1996 Annual Recipes Oxmoor House
ISBN 0848715233
Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb 2,
1998