Asian Steak Stir-Fry Salad
The recipe Asian Steak Stir-Fry Salad can be made in approximately 12 hours and 30 minutes. For $6.09 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains approximately 52g of protein, 60g of fat, and a total of 761 calories. It is a good option if you're following a gluten free and dairy free diet. A couple people really liked this salad. It is perfect for valentin day. This recipe is liked by 41 foodies and cooks. It is a pricey recipe for fans of Asian food. It is brought to you by Allrecipes. Head to the store and pick up baby spinach, onion, ground pepper, and a few other things to make it today. With a spoonacular score of 90%, this dish is outstanding. Try Asian Flank Steak Stir-Fry, Asian Flank Steak Stir-Fry, and Asian Steak Topped with Bell Pepper Stir-Fry for similar recipes.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 cup fresh baby spinach
1 tablespoon chopped fresh ginger root
1/2 green bell pepper, chopped
2 tablespoons chopped green onion
1 teaspoon ground black pepper
1/4 onion, chopped
1/4 cup peanut oil
1 tablespoon chopped serrano pepper
1 pound skirt steak, sliced into strips
2 tablespoons soy sauce
1/4 cup balsamic vinaigrette salad dressing
Equipment:
ziploc bags
whisk
bowl
frying pan
Cooking instruction summary:
Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours. Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette. Kitchen-Friendly View
Step by step:
1. Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag.
2. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
3. Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown.
4. Serve over a bed of spinach with the balsamic vinaigrette.
Nutrition Information:
covered percent of daily need
