ed's stir-fried steak salad

When Cate, of Sweetnicks fame, requested ARF recipes (isn't that a great acronym for antioxidant rich foods?) that we had gotten from another blogger's website, it didn't take but a split second for me to decide what I would blog about. We had just enjoyed Ed Tep's Stir Fried Steak Salad a few nights before, and I had hurried to snap a couple of pictures of our meal, risking being shoved out of the way by a hungry husband who rarely gets steak at home. Ed had visited my blog a couple of weeks ago and left a comment, so of course I had to go check him out, and there, staring me in the face, was his wonderful recipe. (His picture's much better than mine.) Wow! It's a keeper and a half, even with the little improvisations I had to make that I know changed the recipe more than a little. I can't wait to try the original recipe. Here's the recipe as I made it, substituting garlic for ginger and onions for shallot.

If you're like me, you're going to look at a recipe that calls for a pound of meat and serves two and go, "Serves two????" But you know, he's right. We ate it all up.

STIR-FRIED STEAK SALAD

For the Stir-Fried Steak:

1 lb of beef cut into strips for stir-fry
1 tablespoon soy sauce
1 tablespoon fresh garlic, grated
1/3 c onion, minced
1 packet of Splenda
1/4 cup sherry
1 tablespoon olive oil

For the Salad:

1 package (8 oz) of salad greens (I used butter lettuce)
2 tablespoons of your favorite "Asian" salad dressing

1) In a large bowl, combine all the ingredients for the stir-fried steak. Mix well, cover, and place in refrigerator to marinate for 30 minutes.

2) Heat a large skillet over medium-high heat until sizzling hot.

3) Drain and discard the marinade from the beef strips. Place beef strips in the skillet. Don't overcrowd the skillet. (Depending on the size of your skillet, you may need to do two batches).

4) Stir-fry for 1-2 minutes, or until cooked through to your preference. Add additional salt and pepper to taste.

5) Divide the package of salad greens on two plates. Drizzle one tablespoon of salad dressing over each salad.

6) Mound the warm beef on top of the salad greens.

Serves 2.

So, this is my entry for ARF Tuesday. Head on over to Sweetnicks tonight and see a roundup of yummy ways to eat your veggies every day!