We’ve adapted this recipe from this Simple Asian Beef Salad recipe from the Beef Council. They recommend using a sirloin tip steak, but we love using Flank Steak for this recipe instead. We think the rich flavor of flank steak, combined with the rectangular shape makes it perfect for a salad. What’s your favorite steak to put on top of salad? Let us know in the comments below!
- 1 Leahy’s Angus Beef Flank Steak
- 1/2 cup Asian-style Dressing (divided)
- 3 clove Garlic (minced)
- 8 cup Salad Greens
- 2 Tbsp Dry Roasted Peanuts
Cut the flank steak across the grain into 1-inch wide strips. Combine 2 tablespoons dressing, garlic and beef in medium bowl. Toss to combine.
Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
Using slotted spoon, add beef to salad greens. Add remaining 6 tablespoons dressing; toss to coat. Sprinkle with peanuts.