Oriental Beef Salad

Recipe Ingredients

1 lb	454g / 16oz	Sirloin steak - or top round
8 oz	227g	Mushrooms - fresh sliced
		Cut 3/4" thick - boneless
6 oz	170g	Pea pods - frozen defrosted
1/4 cup	59ml	Dry sherry
4 cups	948ml	Lettuce - thinly sliced
1/4 cup	59ml	Soy sauce - reduced sodium
		Chow mein noodles - (optional)
1 tablespoon	15ml	Cornstarch
3 tablespoons	45ml	Vegetable oil - divided

Recipe Instructions

Cut the steak into 1/8" thick strips. (This is much easier to do if the meat is partially frozen). If meat is partly frozen, allow to thaw and then dry the meat.

Combine sherry, soy sauce and cornstarch; pour over the meat, stirring to coat.

Heat 2 tbs oil in a large nonstick skillet over medium high heat. Add mushrooms and pea pods; stir-fry 3 to 4 minutes. Remove vegetables; reserve.

Drain marinade from beef and reserve. Add remaining oil to the skillet. Stir-fry beef strips (1/2 at a time), 1 to 2 minutes.

Return vegetables, beef and marinade to the skillet; cook and stir until sauce thickens. Serve beef mixture over the lettuce.

Garnish with the noodles and pepper slices if desired.

Source:
Beef Industry Council

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