spicy-mongolian-beef-salad

Ingredients

• 1/4 cup olive oil
• 2 tablespoons rice vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons minced fresh gingerroot
• 1 small garlic clove, minced
• 1 teaspoon sugar

Beef:

• 1 tablespoon reduced-sodium soy sauce
• 2 garlic cloves, minced
• 2 teaspoons sugar
• 1 to 2 teaspoons crushed red pepper flakes
• 1 teaspoon sesame oil
• 1 beef top sirloin steak (1 pound), cut into 1/4-inch strips
• 1 tablespoon olive oil

Salad:

• 8 cups torn mixed salad greens
• 1 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 4 radishes, thinly sliced

Description

1. For dressing, whisk together first 7 ingredients.
2. Mix first 5 beef ingredients; toss with beef strips. In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat; stir-fry beef mixture until browned, 2-3 minutes. Remove from pan.
3. Combine salad ingredients; divide among 4 plates. Top with beef. Drizzle with dressing.