Creative mix of bottled foods enhances stir-fry

October 09, 1991|By Nancy Byal | Nancy Byal,Better Homes and Gardens Magazine

Who says you have to serve a stir-fry over rice? This marinated beef stir-fry looks fresh and up-to-date atop a bed of mixed greens. Try endive, raddichio, Boston lettuce and iceberg lettuce for a crisp and colorful combo.

Stir-Fried Beef Over Warm Greens

3/4 pound boneless beef sirloin steak or pork tenderloin, cut 1-inch thick

1 8-ounce bottle (1 cup) oil-and-vinegar salad dressing

2 tablespoons dry sherry

2 tablespoons soy sauce

1 tablespoon brown sugar

1/2 teaspoon bottled minced garlic

1/8 teaspoon ground ginger

12 cups torn mixed greens

1 1/2 cups sliced fresh shiitake or straw mushrooms

1/2 cup sliced green onions

1 tablespoon olive oil or cooking oil

1 large red sweet pepper, cut into thin strips

Trim meat of any excess fat. Partially freeze meat. For marinade, in a small bowl stir together salad dressing, sherry, soy sauce, brown sugar, garlic and ginger. Thinly slice meat across the grain into bite-size strips; place strips in a large plastic bag. Set bag in a deep bowl; add marinade. Close bag; marinate in the refrigerator for six hours or overnight, turning the bag occasionally to distribute the marinade.

In a large bowl toss together greens, mushrooms and green onions. Divide among six dinner plates; set aside.

Drain meat, reserving two-thirds-cup marinade. Preheat a wok or large skillet over high heat; add oil. (Add more oil as necessary to prevent sticking.) Stir-fry pepper strips in hot oil about 2 minutes or until crisp-tender; remove from wok.

Add meat to hot wok. Stir-fry for two to three minutes or until tender. Add reserved marinade and cooked pepper strips. Cook and stir until heated through.

To serve, spoon the hot meat mixture over the plates of greens. Serve at once. Serves six.

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