Beef Stir-Fry Salad Main Dish

Name: Beef Stir-Fry Salad Main Dish
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 medium ripe avocado, peeled and sliced; 454 grams beef flank steak or tender beef steak; 1 teaspoon dried basil; 59 milliliters minced fresh parsley; 1 teaspoons minced garlic; 6 green onions, thinly sliced; 59 milliliters chopped green pepper; 1 teaspoons pepper; 4 romaine lettuce leaves, washed and crisped; 118 milliliters sour cream or plain yogurt; 3 mediums tomatoes, cut in small wedges; 1 Tbsp vegetable oil

Beef Stir-Fry Salad Main Dish

Beef Stir-Fry Salad Main Dish takes around 25 minutes from beginning to end. This recipe serves 4. One serving contains 317 calories, 28g of protein, and 18g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. It works well as a main course. A mixture of pepper, cream, bell pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet.

Instructions

Arrange a lettuce leaf on each dinner plate.

Ingredients you will need

Lettuce Leaf

Cut steak in half lengthwise, then cut across the grain into 1/8-in. slices.

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Grains

Steak

In a heavy skillet, heat oil over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add beef, basil, garlic and pepper. Stir-fry just until meat loses pink color, about 2 minutes.

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Garlic

Pepper

Basil

Beef

Meat

Remove from the heat.

Add the tomatoes, green pepper and green onions; toss lightly.

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Green Onions

Green Pepper

Tomato

Transfer beef and vegetables to dinner plates; top with sour cream and parsley.

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Sour Cream

Vegetable

Parsley

Beef

Garnish with avocado.

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Avocado

Equipment

Frying Pan

Ingredients

Servings:

1medium

ripe avocado, peeled and sliced 454grams

beef flank steak or tender beef steak 1teaspoon

dried basil 59milliliters

minced fresh parsley 1teaspoons

minced garlic 6

green onions, thinly sliced 59milliliters

chopped green pepper 1teaspoons

pepper 4

romaine lettuce leaves, washed and crisped 118milliliters

sour cream or plain yogurt 3mediums

tomatoes, cut in small wedges 1Tbsp

vegetable oil

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Meadowcroft Los Carneros Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.

Meadowcroft Los Carneros Chardonnay

Aromas of Anjou pear, Fuji apple, and notes of lemon verbenaspring from the glass. Complex notes of vanilla and bakingspices are complemented by subtle toasty oak. This wine hasbeautiful balance and a lingering finish. The 2017 Los Carneros Chardonnay will pair gracefully withany cheese and charcuterie board. This wine would alsocomplement entrees such as Roasted Halibut with Lemon,Olives, and Rosemary; Buttermilk-Brined Roasted Chicken;or Pasta Carbonara.