1 lb beef flank steak
2 tablespoon sherry
1 tablespoon soy sauce
2 teaspoon sugar
2 cup thinly sliced green onions (with to; ps)
2 medium tomatoes, chopped
4 cup sliced fresh mushrooms, about 10 ou; nces~
6 cup shredded lettuce spicy dressing (be; low)
Trim fat from beef steak. Cut beef with grain into 2-inch strips. Cut strips across grain into l/s-inch slices. Toss beef, sherry, soy sauce and sugar in glass or plastic bowl. Cover and refrigerate 30 minutes.
Heat 10-inch nonstick skillet over medium-high heat until hot. Add half of the beef; stir-fry about 3 minutes or until beef is no longer pink. Remove beef from skillet; drain. Repeat with remaining beef. Toss beef and onions in large bowl. Layer tomatoes, mushrooms and lettuce over beef. Cover and refrigerate at least I hour but no longer than 10 hours. Pour Spicy Dressing over salad; toss.
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