RCI-MT.001.0266.001
Stir-fried Beef Salad
Makes 6 servings.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 1 pound
- olive oil2 tablespoonsdivided
- 1 tablespoon
- garlic1 cloveminced
- red onion1 smallchopped
- (about 2 ounces) fresh mushrooms1 cupquartered
- 3 tablespoons
- 1 tablespoon
- 1 tablespoon
- 3 cups
- fresh spinach½ poundtorn into bite-size pieces
- tomato1 mediumseeded and coarsely chopped
Method
1
Trim any excess fat from the beef sirloin steak and slice it thinly against the grain into bite-size pieces, about ¼ inch thick.
2
Heat 1 tablespoon of olive oil in a large wok or skillet over high heat until the oil begins to smoke slightly.
2 minutes
3
Add the beef slices and stir-fry rapidly, breaking up any clumps, until the meat is cooked through and lightly browned, approximately 3–4 minutes. Transfer to a clean plate.
4 minutes
4
Add the remaining 1 tablespoon of olive oil to the wok and reduce heat to medium-high.
1 minutes
5
Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant, then add the chopped red onion and cook for 1–2 minutes until softened.
2 minutes
6
Add the quartered mushrooms and stir-fry for 2–3 minutes until lightly golden and tender.
3 minutes
7
Whisk together the cider vinegar, soy sauce, and honey in a small bowl, then pour the mixture into the wok and stir well to coat the vegetables.
1 minutes
8
Return the cooked beef to the wok along with the torn spinach and chopped tomato, tossing gently until the spinach begins to wilt and everything is heated through, about 1–2 minutes.
2 minutes
9
Divide the hot cooked rice among four serving bowls and top each with the stir-fried beef and vegetable mixture, drizzling any accumulated sauce over the top.