Stir-Fry Beef Salad

Cooking Instructions:

  • 1 pound boneless beef sirloin steak
  • 2 tablespoons olive oil, divided
  • 1 tablespoon grated fresh gingerroot
  • 1 clove garlic, minced
  • 1 small red onion, chopped
  • 1 cup (about 2 ounces) fresh mushrooms, quartered
  • 3 tablespoons cider vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 3 cups hot cooked rice
  • 1/2 pound fresh spinach, torn into bite-size pieces
  • 1 medium tomato, seeded and coarsely chopped

    Partially freeze steak; slice across the grain into 1/8-inch strips. Set aside.

    Heat 1 tablespoon oil, gingerroot and garlic in large skillet or wok over high heat until hot. Stir-fry beef (half at a time) 1 to 2 minutes. Remove beef; keep warm.

    Add remaining 1 tablespoon oil; heat until hot. Add onion and mushrooms; cook 1 to 2 minutes. Stir in vinegar, soy sauce and honey. Bring mixture to a boil. Add beef and rice; toss lightly. Serve over spinach. Top with tomato; serve immediately. Makes 6 servings.