Thursday, January 20, 2011

Betty Crocker's Tangy Steak Salad

This recipe convinced me that I was definitely not born to be a butcher. There's something about cutting up raw red meat that is decidedly unappealing. Putting that aside, this is easy recipe to make, it's relatively low-carb and can be done in about twenty minutes. I pulled this recipe off Betty Crocker's website.

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

  1. Heat oil in 10-inch skillet over high heat.
  2. Cook beef in oil about 2 minutes, stirring constantly, until brown; drain. Stir in mustard and parsley; keep warm,
  3. Toss lettuce, celery, green onions and bell pepper. Divide among 4 dinner plates. Top with beef mixture.

    Makes 4 Servings.

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