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Seattle Steak Salad




Source of Recipe


WKOW TV


List of Ingredients




12 OUNCES BEEF TOP ROUND STEAK, TRIMMED AND CUT INTO
1/4-INCH THICK STRIPS
2 CUPS SNOW PEAS, TRIMMED
8 CUPS BITE-SIZED PIECES OF MIXED GREENS, SUCH AS ICEBERG OR
BIBB LETTUCE
1 CUP SLICED WHITE MUSHROOM

FOR THE MARINADE:
1/2 CUP REDUCED-SODIUM CHICKEN BROTH
1/3 CUP REDUCED-SODIUM SOY SAUCE
1/4 CUP CHOPPED FRESH CILANTRO
1/4 CUP FRESH LIME JUICE
1/4 CUP SLICED GREEN ONION
GREEN ONION STRIPS FOR GARNISH



Recipe



To prepare marinade, in a shallow glass dish, combine broth, soy sauce, cilantro, lime juice and green onion. Mix well. Reserve 1/2 cup of marinade. Add beef to remaining marinade in dish, toss to coat. Cover dish with plastic wrap and chill for 30 minutes.
Remove beef from marinade; discard marinade from dish. In a large nonstick skillet, cook beef over medium-high heat, stirring frequently, until browned, about 4 minutes. Add snow peas; cook, stirring constantly, until just tender, about 1 minute.

Meanwhile, in a small saucepan, heat reserved marinade over low heat, until heated through, about 2 minutes.

Divide greens among 4 serving plates. Spoon beef mixture and mushrooms evenly over greens. Drizzle warm dressing over salads. Garnish with green onion strips.

Serves 4