Name: Pan-Fried Asian-Style Beef Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: Sauce; 1 tsp (5 mL) grated orange zest; ¼ cup (60 mL) orange juice; 2 tbsp (30 mL) EACH rice vinegar and sodium-reduced soy sauce; 1 tbsp (15 mL) EACH minced gingerroot and liquid honey; 2 tsp (10 mL) cornstarch; 2 cloves garlic, minced; 1 tsp (5 mL) EACH sesame oil and Asian chili sauce; Beef; 1 tbsp (15 mL) oil; 1 lb (500 g) Beef Top Sirloin Grilling Steak, sliced into thin strips; 1 cup (250 mL) sliced mushrooms; ½ cup (125 mL) EACH julienned carrot, thinly sliced sweet red or yellow pepper and red onion; Hot pepper flakes (optional); Salad greens; Orange slices; Fresh cilantro leaves

Ingredients

Scale

Sauce

1 tsp (5 mL) grated orange zest

¼ cup (60 mL) orange juice

2 tbsp (30 mL) EACH rice vinegar and sodium-reduced soy sauce

1 tbsp (15 mL) EACH minced gingerroot and liquid honey

2 tsp (10 mL) cornstarch

2 cloves garlic, minced

1 tsp (5 mL) EACH sesame oil and Asian chili sauce

Beef

1 tbsp (15 mL) oil

1 lb (500 g) Beef Top Sirloin Grilling Steak, sliced into thin strips

1 cup (250 mL) sliced mushrooms

½ cup (125 mL) EACH julienned carrot, thinly sliced sweet red or yellow pepper and red onion

Hot pepper flakes (optional)

Salad greens

Orange slices

Fresh cilantro leaves

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Instructions

1. Sauce: Whisk together orange zest, orange juice, vinegar, soy sauce, gingerroot, honey, cornstarch, garlic, sesame oil and chili sauce in small bowl; set aside.

2. Beef: Pat beef strips dry with paper towel. Heat oil in large skillet or wok over high heat. Stir-fry beef for 2 to 3 minutes or until browned but still pink inside; transfer to a bowl. Add mushrooms, carrot, peppers, onion and 4 tsp (20 mL) water to pan and bring to boil; reduce heat, cover and cook for 2 minutes or until tender-crisp.

3. Return beef and any juices to pan. Stir in reserved sauce and return to boil; cook, stirring for 1 to 2 minutes or until thickened. Sprinkle with hot pepper flakes (if using). Toss with individual servings of greens and garnish with oranges and cilantro leaves.

Notes

• For best browning and flavour, pat steaks dry with paper towels before stir-frying

• You can use Beef Stir-Fry Strips or other Beef Grilling Steaks in this recipe, such as Top Sirloin Cap, Strip Loin, Bottom Sirloin Tri-Tip, Rib Eye or Tenderloin.

Variation: Asian-Style Ground Beef Salad: Omit oil and replace the Top Sirloin Grilling Steak with Extra Lean or Lean Ground Beef. In step 2, cook ground beef over medium-high heat in large skillet, breaking up beef into small chunks with back of spoon, for about 10 minutes until beef is browned and completely cooked. Drain, if necessary; transfer to bowl and proceed with the rest of the recipe as directed.