This Stir-Fried Beef Salad offers a delightful contrast of textures, combining tender, thinly sliced beef with crisp-tender vegetables and fresh spinach. The beef is quickly seared to retain its juiciness, then tossed with mushrooms, cucumbers, green peppers, and onions that have been stir-fried to perfection with garlic and Italian seasoning. The dish is finished with a large tomato and wilted spinach, creating a warm, hearty salad that is both nutritious and satisfying. It makes for an excellent light dinner or a robust lunch, bringing together bold flavors and fresh ingredients in a simple, home-style preparation that is ready in under forty minutes.
Stir-Fried Beef Salad
Description
This Stir-Fried Beef Salad offers a delightful contrast of textures, combining tender, thinly sliced beef with crisp-tender vegetables and fresh spinach. The beef is quickly seared to retain its juiciness, then tossed with mushrooms, cucumbers, green peppers, and onions that have been stir-fried to perfection with garlic and Italian seasoning. The dish is finished with a large tomato and wilted spinach, creating a warm, hearty salad that is both nutritious and satisfying. It makes for an excellent light dinner or a robust lunch, bringing together bold flavors and fresh ingredients in a simple, home-style preparation that is ready in under forty minutes.Ingredients
Directions
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Partially freeze the beef to make it easier to slice thinly across the grain into bite-size strips.
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Heat half of the oil in a wok or large skillet over high heat.
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Cook half of the beef strips in the hot oil until browned on all sides, then remove from the pan and set aside.
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Add the remaining oil to the pan if needed, then cook the remaining beef strips along with the minced garlic until browned; remove from the pan and set aside.
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Add the sliced mushrooms, chopped cucumber, green pepper strips, sliced onions, Italian seasoning, salt, and ground red pepper to the wok.
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Stir-fry the vegetables for about 3 minutes, or until they are crisp-tender.
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Return the cooked beef and garlic to the wok, then add the tomato wedges.
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Cook for 1 to 2 minutes, just until the beef and vegetables are heated through.
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Transfer the meat and vegetable mixture to a serving bowl and keep warm.
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Add the fresh spinach leaves to the empty wok, cover, and cook for about 1 minute, or until the spinach is slightly wilted.
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Arrange the wilted spinach on four plates or bowls, then spoon the warm beef and vegetable mixture on top to serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 422.9kcal
- % Daily Value *
- Total Fat 26.3g41%
- Saturated Fat 8.7g44%
- Cholesterol 93.1mg32%
- Sodium 92.7mg4%
- Total Carbohydrate 7.8g3%
- Dietary Fiber 2.5g10%
- Sugars 4.6g
- Protein 39.3g79%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the wok or skillet is very hot before adding the beef to achieve a good sear.
Partially freezing the beef for 15-20 minutes before slicing makes it much easier to cut thin, uniform strips across the grain, which ensures tenderness.
You can substitute the beef round steak with flank steak or sirloin for a different texture and flavor profile.
If you prefer a cooler salad, let the beef mixture cool completely before topping the spinach, or serve the spinach raw if you prefer it crisp.
Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
