Stir Fry Beef Salad

Tender sirloin and a mix of Asian-inspired vegetables, including red pepper, snow peas, carrots and mushrooms on a bed of iceberg Shreds!® Serves 3
Salad Ingredients:
1 pkg (8 oz) Fresh Express® Shreds!®
2 Tbsp peanut or canola oil
Sprinkle of salt
1 tsp fresh ginger, grated*
1 carrot, sliced diagonally
1 cup mushrooms, sliced thinly
1 red pepper, cut into small pieces
1 cup fresh snow peas
1 medium size sirloin steak, sliced into 1/2 inch pieces
3 Tbsp cup soy sauce
3 Tbsp cup sugar
1/4 tsp sesame oil
Sesame seeds, toasted
Your favorite Asian vinaigrette dressing

Make the Salad:
First, cook the meat and veggies --
Heat saute pan to medium heat, then add 1 Tbsp oil
Add carrots and cook for 2 minutes, tossing as you cook, then add mushrooms, red pepper, snow peas, a sprinkle of salt. Continue tossing ingredients and cook for 2-3 more minutes until done.
Remove veggies from pan and set aside.
In same pan, add 1 Tbsp oil, add the sliced steak and cook quickly to desired doneness.
Turn to low heat and add the soy sauce, sugar, sesame oil and fresh ginger. Mix quickly and toss to coat the meat.
Turn off heat and add the cooked veggies back in the pan for a quick toss with the meat.

Serve Shreds!® salad onto 3 plates and drizzle lightly with your favorite Asian vinaigrette.
Add the cooked steak and veggies on top of the salad.
Sprinkle with toasted sesame seeds.

*TIP: Wrap fresh ginger root in plastic wrap and keep in freezer. Grate a little as needed, and return the root to the freezer. You'll always have fresh ginger available for your next Asian-inspired recipe!