This Asian Steak Stir-Fry Salad is a vibrant and flavorful dish that combines tender beef, crisp vegetables, and a tangy dressing. It's a perfect balance of textures and tastes, and it's surprisingly easy to make. With just a few simple ingredients and a quick stir-fry, you can enjoy a restaurant-quality meal at home. This salad is great for lunch or dinner, and it's a great way to pack in plenty of vegetables while still enjoying a satisfying protein. Give it a try and impress your family and friends with this delicious and healthy stir-fry salad!
Ingredients
- 1 pound flank steak, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 4 green onions, sliced
- 4 cups mixed greens
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Directions
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch. Set aside.
- Heat vegetable oil in a large skillet or wok over high heat. Add steak slices and cook until browned, about 3-4 minutes. Remove steak from the skillet and set aside.
- In the same skillet, add garlic and ginger. Cook for 1-2 minutes until fragrant.
- Add bell peppers, snap peas, and green onions to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
- Return the steak to the skillet and pour the sauce mixture over the ingredients. Stir well to coat everything in the sauce.
- Cook for an additional 2-3 minutes until the sauce has thickened and everything is heated through.
- Remove from heat and let the mixture cool slightly.
- In a large bowl, combine the mixed greens, cilantro, and chopped peanuts.
- Pour the warm steak and vegetable mixture over the salad greens.
- Toss well to distribute the ingredients evenly and coat them with the dressing.
- Serve immediately and enjoy!
