This vibrant Oriental Beef Salad combines tender strips of sirloin with earthy mushrooms and crisp pea pods, all tossed in a savory sherry-soy glaze. The dish balances rich, umami flavors with the fresh crunch of thinly sliced lettuce, making it a light yet satisfying meal. It’s perfect for a quick weeknight dinner, a picnic lunch, or as a flavorful side dish for gatherings. The cooking process is straightforward, requiring just a skillet and minimal prep time, allowing you to enjoy restaurant-quality flavors at home with ingredients you likely already have on hand.
Oriental Beef Salad
Description
This vibrant Oriental Beef Salad combines tender strips of sirloin with earthy mushrooms and crisp pea pods, all tossed in a savory sherry-soy glaze. The dish balances rich, umami flavors with the fresh crunch of thinly sliced lettuce, making it a light yet satisfying meal. It&# 226;ÂÂs perfect for a quick weeknight dinner, a picnic lunch, or as a flavorful side dish for gatherings. The cooking process is straightforward, requiring just a skillet and minimal prep time, allowing you to enjoy restaurant-quality flavors at home with ingredients you likely already have on hand.Ingredients
Directions
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Partially freeze the beef steak for 30 minutes to make slicing easier, then slice into thin strips against the grain.
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In a small bowl, whisk together the dry sherry, soy sauce, and cornstarch until smooth.
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Place the beef strips in a shallow dish or large bowl and pour the marinade over them, tossing to coat evenly. Let sit for 10-15 minutes.
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Heat 2 tablespoons of vegetable oil in a large nonstick skillet or wok over medium-high heat.
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Add the sliced mushrooms and pea pods to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
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Remove the vegetables from the skillet and set aside on a plate.
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Drain the beef from the marinade, reserving the marinade liquid in the same bowl.
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Add the remaining 1 tablespoon of oil to the hot skillet.
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Working in batches if necessary to avoid overcrowding, add the beef strips to the skillet. Stir-fry for 1-2 minutes until browned and cooked through.
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Return the cooked vegetables and the reserved marinade to the skillet with the beef.
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Cook and stir constantly for 1-2 minutes until the sauce thickens and coats the ingredients.
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Arrange the sliced lettuce on serving plates or in a large salad bowl.
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Spoon the warm beef and vegetable mixture over the lettuce.
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Garnish with chow mein noodles if desired, and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 230.4kcal
- % Daily Value *
- Total Fat 7.9g13%
- Saturated Fat 3.3g17%
- Cholesterol 84.0mg29%
- Sodium 64.7mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 32.9g66%
* 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 texture, ensure the beef is sliced thinly against the grain. Partially freezing the meat makes this much easier.
If you prefer a thicker sauce, you can increase the cornstarch by half a teaspoon.
Substitute mushroom stems or broccoli florets for the pea pods if preferred.
This dish is best served immediately while the beef and vegetables are still warm over the crisp lettuce.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days, but the lettuce should not be stored with the dressing.
