Torrevieja Forum and Discussion Board

Preparation Time: 20 minutes
Cooking time: 10 minutes
Serves: 4

If served as four portions, provides 396 cals, 31g fat (of which 5g saturates), 7g sugar and 0.6g salt per portion.

Ingredients

For the salad dressing:

- ¼ cup olive oil
- 2 tbsp rice vinegar
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp sesame oil
- 2 tsp minced fresh gingerroot
- 1 small garlic clove, minced
- 1 tsp sugar

For the beef:

- 1 tbsp reduced-sodium soy sauce
- 2 garlic cloves, minced
- 2 tsp sugar
- 1 - 2 tsp crushed red pepper flakes
- 1 tsp sesame oil
- 450g (1lb) beef top sirloin steak, cut into ¼ inch strips
- 1 tbsp olive oil

For the salad:

- 8 cups torn mixed salad greens
- 1 cup shredded carrots
- ½ cup thinly sliced cucumber
- 4 radishes, thinly sliced

Method

1. For salad dressing, whisk together all 7 ingredients.

2. For the beef, mix the first 5 ingredients; toss with beef strips. In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat; stir-fry beef mixture until browned, 2-3 minutes. Remove from pan.

3. Finally for the salad, combine salad ingredients; divide among 4 plates. Top with beef. Drizzle with dressing.