1 tablespoon olive or vegetable oil
1 pound beef boneless top sirloin steak, thinly sliced
3 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley
4 cups bite-size pieces lettuce (iceberg or Romaine)
2 medium celery stalks, sliced (1 cup)
4 green onions, sliced
1 small red bell pepper, sliced
- Heat oil in 10-inch skillet over high heat.
- Cook beef in oil about 2 minutes, stirring constantly, until brown; drain. Stir in mustard and parsley; keep warm,
- Toss lettuce, celery, green onions and bell pepper. Divide among 4 dinner plates. Top with beef mixture.
Makes 4 Servings.